Introduction

These Gingerbread Latte Mousse Domes combine the warm, festive flavors of gingerbread with a creamy coffee mousse, all encased in a shiny mirror glaze. Perfect for holiday gatherings or any cozy occasion, they offer a delightful blend of textures and tastes.

The image shows a dome-shaped dessert with three visible layers. The top layer is a smooth, shiny caramel brown glaze coating the dome. Inside, there is a thick, light brown mousse layer with a soft, airy texture. At the bottom, a thin, crunchy brown biscuit base supports the mousse. The dessert is placed on a white marble surface and surrounded by a circle of dark chocolate sauce with small golden brown crumble pieces scattered around the sauce and dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the gingerbread cookie base:

1 ½ cups all-purpose flour
½ tsp baking soda
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp salt
6 tbsp unsalted butter, softened
¼ cup brown sugar
¼ cup molasses
1 egg yolk

For the coffee-gingerbread mousse:

1 tsp powdered gelatin
2 tbsp cold water
1 cup heavy cream (chilled)
¼ cup mascarpone (optional)
¼ cup strong brewed espresso or coffee (cooled)
⅓ cup white chocolate, melted
2 tbsp brown sugar
½ tsp cinnamon
¼ tsp ground ginger
Pinch of nutmeg
½ tsp vanilla extract

For the mirror glaze:

1 ½ tsp powdered gelatin
2 tbsp cold water
⅓ cup sweetened condensed milk
½ cup sugar
¼ cup water
⅓ cup white chocolate, chopped
A few drops of brown gel food coloring (optional)

Optional decoration:

Mini gingerbread cookies
Cocoa powder for dusting
Edible glitter or gold leaf

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. In another bowl, cream the softened butter and brown sugar until light and fluffy. Add molasses and egg yolk, mixing until fully incorporated. Gradually add the dry ingredients to form a soft dough.
Step 2: Roll out the dough to ¼-inch thickness and cut into circles slightly larger than the base of your dome molds. Place on a lined baking sheet and bake for 8–10 minutes until edges are set. Let cool completely on a wire rack.
Step 3: Bloom the gelatin for the mousse by sprinkling it over cold water and letting it sit for 5 minutes. In a small saucepan, gently heat espresso, brown sugar, cinnamon, ginger, and nutmeg until warm but not boiling. Add the bloomed gelatin and stir until fully dissolved. Remove from heat and stir in melted white chocolate and vanilla extract. Let cool to room temperature.
Step 4: In a separate bowl, whip the cold cream and mascarpone (if using) to soft peaks. Gently fold the cooled coffee mixture into the whipped cream until smooth and light.
Step 5: Fill silicone dome molds about ¾ full with the mousse. Press one cookie round gently into each mold, flat side up, aligning it with the bottom. Smooth edges if needed. Freeze for at least 6 hours or overnight until firm.
Step 6: Prepare the mirror glaze by blooming gelatin in cold water and setting aside. In a small saucepan, combine sugar, water, and sweetened condensed milk. Heat over medium until it just begins to boil. Remove from heat and stir in bloomed gelatin until dissolved.
Step 7: Pour the hot glaze mixture over chopped white chocolate and let sit for 1 minute. Use an immersion blender to blend until smooth, avoiding air bubbles. Add brown food coloring if desired. Let cool to 90°F (32°C).
Step 8: Remove frozen mousse domes from molds and place on a wire rack over a tray. Quickly pour the mirror glaze evenly over each dome in one continuous motion. Allow glaze to drip off and set for a few minutes.
Step 9: Transfer domes to a serving tray using an offset spatula. Decorate with mini gingerbread cookies, cocoa powder, or edible glitter as desired. Keep chilled until serving.

Tips & Variations

Use high-quality espresso for a richer coffee flavor.
Substitute mascarpone with cream cheese for a tangier mousse.
To make it non-dairy, replace heavy cream with coconut cream and use dairy-free chocolate.
If you don’t have dome molds, use small bowls or silicone muffin cups, adjusting cookie size accordingly.

Storage

Store the mousse domes in an airtight container in the refrigerator for up to 3 days. For longer storage, keep them frozen for up to 1 month and thaw in the fridge for a few hours before serving. If refrigerated, serve chilled directly; if frozen, allow enough time to thaw for the best texture.

How to Serve

A glossy, light brown dome-shaped dessert with the front part cut away to show its inner layers, consisting of a smooth, creamy light brown mousse filling in two sections, above a darker brown, crumbly cookie base layer, all resting on a white marbled surface. Surrounding the dessert is a rough circle made from dark chocolate sauce with scattered crumb bits on both the sauce and the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these domes ahead of time?

Yes, they can be made up to a day in advance and kept frozen until glazing. This makes assembly easier and enhances the mousse texture.

What if I don’t have gelatin?

Gelatin is essential for setting the mousse and glaze. As a substitute, you could try agar-agar, but the texture may vary. Use according to package instructions for best results.