Chop the ginger finely. Coarsely chop the couverture and melt in a bowl over a warm water bath. Remove from the stove and allow to cool slightly. Beat the egg, liqueur and sugar with the whisk of the hand mixer until creamy. Whip the cream with the whisks of the hand mixer until stiff
Stir the couverture and 1/3 of the cream into the egg mixture and finally loosely fold in the remaining cream and ginger. Pour cream into a container and chill for 4-5 hours
Wash, clean and halve the blackberries and strawberries. Cut the strawberries into slices. Mix berries with syrup and arrange on plates with chocolate mousse. If necessary, decorate with finely chopped or ground pistachios
waiting time 4-5 hours