Cut out 4 stars from the gingerbread with a cookie cutter. Cut the rest of the gingerbread from the wafers and crumble finely. Set 1 tablespoon aside. Chop the chocolate. Whisk egg with honey in a hot water bath until white-creamy. Melt the chocolate while stirring. Remove from the heat and allow to cool slightly.
Whip the cream until stiff, fold into the chocolate mixture together with the gingerbread crumbs. Spread the mousse into the four glasses. Chill for about 2 hours. Sprinkle the crumbs that have been set aside on the mousse. Serve decorated with the gingerbread stars.