Gingerbread Latte Mousse Domes Recipe
This Gingerbread Latte Mousse Domes recipe combines the cozy, spicy flavors of gingerbread with a smooth coffee-infused mousse, all encased in delicate domes topped with a glossy white chocolate mirror glaze. Perfect for the holiday season or special occasions, these elegant mousse domes feature a soft gingerbread cookie base, a creamy espresso mousse, and a shiny, festive glaze adorned with mini cookies and edible glitter.
- Prep Time: 25 minutes
- Cook Time: 10 minutes plus chilling and freezing time
- Total Time: 8 hours 35 minutes (including 6+ hours freezing and cooling)
- Yield: 8 mousse domes 1x
- Category: Dessert
- Method: Freezing
- 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
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)
Decoration
- Mini gingerbread cookies
- Cocoa powder for dusting
- Edible glitter or gold leaf
Instructions
- Make the Gingerbread Cookie Base: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, and cloves. In another bowl, cream the softened unsalted butter with brown sugar until the mixture is light and fluffy. Stir in the molasses and egg yolk until everything is thoroughly combined. Gradually incorporate the dry ingredients to form a soft dough. Roll the dough out to ¼-inch thickness and cut into circles slightly larger than your silicone dome molds. Arrange the cut dough on a lined baking sheet and bake for 8 to 10 minutes until the edges are set. Remove from oven and cool completely on a wire rack.
- Prepare the Mousse: Sprinkle powdered gelatin over cold water and let it bloom for 5 minutes. In a small saucepan, gently warm the espresso or coffee along with brown sugar, cinnamon, ground ginger, and nutmeg—do not let it boil. Stir in the bloomed gelatin until it dissolves completely. Remove from heat and add the melted white chocolate and vanilla extract, stirring well to combine. Allow this mixture to cool to room temperature. In a separate bowl, whip the chilled heavy cream and mascarpone to soft peaks. Carefully fold the coffee and white chocolate mixture into the whipped cream until smooth and light.
- Assemble the Domes: Fill silicone dome molds about three-quarters full with the prepared mousse. Gently press one gingerbread cookie round onto the mousse in each mold, flat side facing up to form the base. Smooth the edges if needed. Place the molds in the freezer for at least 6 hours, preferably overnight, until the mousse domes are completely firm.
- Make the Mirror Glaze: Bloom the powdered gelatin in cold water and set aside. In a saucepan, combine sugar, water, and sweetened condensed milk. Heat this mixture over medium heat until it just starts to boil, then remove from heat. Stir in the bloomed gelatin until fully dissolved. Pour the hot liquid over the chopped white chocolate and let it sit for 1 minute to soften. Use an immersion blender to blend until the glaze is smooth and free of air bubbles. Add a few drops of brown gel food coloring if a richer color is desired. Allow the glaze to cool to 90°F (32°C) before using.
- Glaze the Domes: Remove the frozen mousse domes from their silicone molds and place them on a wire rack set over a tray to catch excess glaze. Pour the mirror glaze evenly over each dome in one continuous motion, allowing any extra glaze to drip off. Let the glaze set for a few minutes. Transfer the glazed domes to a serving tray using an offset spatula. Decorate each dome with mini gingerbread cookies, a light dusting of cocoa powder, and edible glitter or gold leaf for a festive touch. Keep the domes chilled until ready to serve.
Notes
- Ensure the coffee mixture cools before folding into the whipped cream to prevent melting the mousse.
- Blooming gelatin properly is crucial for a smooth mousse and glaze texture.
- Use silicone dome molds for easy unmolding and clean shaping.
- Freezing the domes overnight yields the best firmness and ease during glazing.
- Adjust the amount of spices in the mousse to personal preference for stronger or milder gingerbread flavor.
- Optional mascarpone adds richness but can be omitted for a lighter mousse.
- Work quickly when glazing to achieve a smooth, glossy finish before the glaze sets.
- If not using food coloring, the glaze will be a creamy white color that still pairs beautifully with the decorations.
Keywords: gingerbread mousse, coffee mousse dessert, holiday dessert, mirror glaze dome, gingerbread latte dessert, festive mousse, white chocolate glaze
Find it online: https://chefmilacook.com/gingerbread-latte-mousse-domes-recipe/
