Gingerbread Latte Mousse Domes Recipe
Delight in these elegant Gingerbread Latte Mousse Domes, featuring a spiced gingerbread cookie base, a creamy coffee-gingerbread mousse, and a glossy mirror glaze. Perfect for festive occasions, these domes combine classic holiday flavors with a smooth, airy texture and stunning presentation.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 7 hours 40 minutes (including freezing and chilling time)
- Yield: 8 domes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
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
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
- Make the gingerbread cookie base: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. In another bowl, cream softened butter and brown sugar until light and fluffy. Add molasses and egg yolk, mixing well. Gradually incorporate dry ingredients to form a soft dough. Roll dough to ¼-inch thickness and cut circles slightly larger than your dome molds. Place on a lined baking sheet and bake for 8–10 minutes until edges set. Cool completely on a wire rack.
- Prepare the mousse: Bloom gelatin by sprinkling over cold water; let sit 5 minutes. In a small saucepan, gently heat espresso, brown sugar, cinnamon, ginger, and nutmeg until warm but not boiling. Stir in gelatin until dissolved. Remove from heat and add melted white chocolate and vanilla extract. Let cool to room temp. Whip chilled cream and mascarpone to soft peaks. Gently fold cooled coffee mixture into whipped cream until smooth and light.
- Assemble the domes: Fill silicone dome molds about ¾ full with mousse. Press one cookie round flat side up into each mold bottom, aligning edges. Smooth edges if needed. Freeze molds for at least 6 hours or overnight until firm.
- Make the mirror glaze: Bloom gelatin in cold water and set aside. In a small saucepan, combine sugar, water, and sweetened condensed milk. Heat over medium until just boiling, remove from heat, and stir in gelatin until dissolved. Pour mixture over chopped white chocolate; let sit 1 minute. Blend with immersion blender until smooth, avoiding air bubbles. Add brown gel food coloring if desired. Cool glaze to 90°F (32°C) before use.
- Glaze the domes: Remove frozen mousse domes from molds and place on wire rack over tray. Pour mirror glaze evenly over domes in single continuous motion. Let excess glaze drip off and set briefly. Transfer domes to serving tray with offset spatula. Decorate with mini gingerbread cookies, cocoa powder, or edible glitter as desired. Keep chilled until serving.
Notes
- Ensure the mousse is fully chilled and firm before glazing to achieve a smooth finish.
- Mascapone in the mousse is optional but adds richness and creaminess.
- Use silicone dome molds for easy removal of frozen mousse domes.
- The mirror glaze must cool to the right temperature (about 90°F) to pour evenly without melting the mousse.
- Decorate creatively to enhance presentation for special occasions.
Keywords: gingerbread mousse, latte mousse domes, holiday dessert, mirror glaze dessert, coffee mousse
