Roughly chop the couverture and let it melt over a hot water bath. Let cool down.

Separate egg. Chill the egg whites. Mix egg yolks with sugar and spices until creamy. Stir in the couverture.

Whip the cream with the whipped cream and vanilla sugar until stiff. Fold under the chocolate mixture. Beat egg whites with salt until stiff and fold in as well. Chill the mousse for two to three hours.

Wash and dry kumquats. Slice. Remove the pips in the process. Bring to a boil in a saucepan with sugar, star anise and orange juice. Simmer gently over a low heat for 10 minutes. Take it from the stove and let it cool off.

Using a damp spoon, cut the lobes off the mousse and arrange on dessert plates together with the kumquats compote. Dust the edge of the plate with powdered sugar.