Introduction

These Gingerbread Latte Mousse Domes combine cozy holiday spices with rich coffee flavors in a delicate mousse wrapped around a soft gingerbread cookie base. Finished with a shiny mirror glaze, they make an elegant yet approachable dessert perfect for festive gatherings.

The image shows two small dome-shaped desserts on a white marbled surface. Each dessert has a shiny caramel glaze on top with small golden crumbs sprinkled over it. Inside, there are three clear layers: at the bottom, a thin dark brown crispy base, in the middle, a smooth beige cream layer, and on top, a light, airy mousse layer with a slightly darker tan color. One of the desserts is cut in half, revealing all the layers clearly, while the other is whole. Some crumbs are scattered around the desserts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves.
Step 2: In another bowl, cream the softened butter and brown sugar until light and fluffy. Add molasses and egg yolk, mixing until fully combined.
Step 3: Gradually incorporate the dry ingredients into the wet mixture to form a soft dough. Roll the dough out to ¼-inch thickness and cut into circles slightly larger than your dome molds.
Step 4: Place the cookies on a lined baking sheet and bake for 8–10 minutes, until the edges are set. Let them cool completely on a wire rack.
Step 5: To prepare the mousse, sprinkle 1 tsp powdered gelatin over 2 tbsp cold water and let bloom for 5 minutes.
Step 6: Warm the espresso, 2 tbsp brown sugar, cinnamon, ginger, and nutmeg gently in a small saucepan, avoiding boiling. Stir in the bloomed gelatin until dissolved, then remove from heat.
Step 7: Add melted white chocolate and vanilla extract to the coffee mixture, stirring until smooth. Allow the mixture to cool to room temperature.
Step 8: Whip the chilled heavy cream and mascarpone to soft peaks. Gently fold the cooled coffee mixture into the whipped cream until smooth and light.
Step 9: Fill silicone dome molds about ¾ full with the mousse. Press a gingerbread cookie round onto the mousse in each mold, flat side up, to form the base. Smooth the edges if needed.
Step 10: Freeze the molds for at least 6 hours or overnight until the mousse is firm.
Step 11: To make the mirror glaze, bloom 1 ½ tsp powdered gelatin in 2 tbsp cold water and set aside.
Step 12: Combine sugar, water, and sweetened condensed milk in a saucepan. Heat over medium until it just starts to boil, then remove from heat.
Step 13: Stir in the bloomed gelatin until dissolved. Pour the mixture over chopped white chocolate and let sit for 1 minute.
Step 14: Blend with an immersion blender until smooth, avoiding air bubbles. Add a few drops of brown gel food coloring if desired. Cool the glaze to 90°F (32°C).
Step 15: Remove the frozen domes from molds and set them on a wire rack over a tray. Pour the mirror glaze evenly over each dome in one smooth motion. Let excess glaze drip off and set for a few minutes.
Step 16: Transfer the glazed domes to a serving tray using an offset spatula. Decorate with mini gingerbread cookies, dust with cocoa powder, or add edible glitter or gold leaf as desired.
Step 17: Keep the domes chilled until ready to serve.

Tips & Variations

For a dairy-free version, substitute coconut cream for heavy cream and mascarpone.
If you prefer a less sweet mousse, reduce the amount of sugar in the coffee mixture.
To make individual servings easier, use silicone molds with smaller cavities.
The mirror glaze can be tinted with different colors to match seasonal themes.
Adding a splash of peppermint extract to the mousse can create a festive twist.

Storage

Store the Gingerbread Latte Mousse Domes covered in the refrigerator for up to 3 days. Because of the delicate mousse and glaze, avoid freezing after glazing to maintain texture. If frozen before glazing, thaw in the refrigerator before applying the mirror glaze. Serve chilled for the best flavor and texture.

How to Serve

Two dome-shaped desserts sit on a white marbled surface, each resting on a round, crumbly light brown base. One dome is whole, with a shiny, smooth caramel-brown glaze that reflects light clearly and is sprinkled lightly with fine golden dust on top. The other dome is cut in half, showing three layers inside: a bottom crumbly brown crust, a thick middle layer of lighter tan mousse, and a top layer of darker smooth mousse. There are small crumbs scattered around the desserts. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the gingerbread cookie base ahead of time?

Yes, the gingerbread cookie rounds can be baked and stored in an airtight container at room temperature for up to 3 days before assembling the domes.

What can I use instead of gelatin?

Gelatin is essential for the mousse’s structure and the mirror glaze. For a vegetarian alternative, you can use agar-agar, but note that the texture may vary slightly and you’ll need to follow specific preparation instructions for agar-agar.