Print

Gingerbread Latte Mousse Domes Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

These Gingerbread Latte Mousse Domes combine a spiced gingerbread cookie base with a rich coffee-gingerbread mousse, all encased in a shiny white chocolate mirror glaze. Perfect for holiday celebrations or any special occasion, these elegant domes offer delightful layers of flavor and texture with a festive coffee and spice twist.

Ingredients

Scale

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

  1. Make the Gingerbread Cookie Base: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, salt, ground 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. 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 the edges are set. Let cool completely on a wire rack.
  2. Prepare the Mousse: Bloom the gelatin by sprinkling it over cold water and letting it sit for 5 minutes. In a small saucepan, gently heat the 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 the melted white chocolate and vanilla extract. Let the mixture cool to room temperature. In a separate bowl, whip the cold heavy cream and mascarpone (if using) to soft peaks. Gently fold the cooled coffee mixture into the whipped cream until smooth and light.
  3. Assemble the Domes: 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 the edges if needed. Place the molds in the freezer and freeze for at least 6 hours or overnight until completely firm.
  4. Make the Mirror Glaze: Bloom the gelatin in cold water and set aside. In a small saucepan, combine sugar, water, and sweetened condensed milk. Heat over medium heat until it just begins to boil, then remove from heat and stir in the bloomed gelatin until dissolved. Pour the hot mixture over the chopped white chocolate and let sit for 1 minute. Use an immersion blender to blend until smooth, taking care to avoid incorporating air bubbles. Add a few drops of brown gel food coloring if desired. Let the glaze cool to 90°F (32°C) before using.
  5. Glaze the Domes: Remove the frozen mousse domes from the silicone molds and place them on a wire rack set over a tray to catch excess glaze. Working quickly, pour the mirror glaze evenly over each dome in a single, continuous motion. Let the glaze drip off and set for a few minutes. Transfer the domes to a serving tray using an offset spatula. Decorate with mini gingerbread cookies, a light dusting of cocoa powder, or edible glitter as desired. Keep chilled until serving.

Notes

  • The mascarpone in the mousse is optional but adds richness and creaminess to the mousse.
  • Make sure the espresso or coffee is cooled to room temperature before adding to the mousse to prevent the gelatin from melting prematurely.
  • Freeze the domes for at least 6 hours to ensure they are fully set before glazing.
  • When making the mirror glaze, avoid incorporating air bubbles by blending gently and letting the mixture rest before pouring.
  • Use a wire rack over a tray when glazing to catch excess glaze for easy cleanup.
  • Store the finished mousse domes in the refrigerator and consume within 2-3 days for best freshness.

Keywords: gingerbread, latte, mousse, domes, holiday dessert, coffee mousse, mirror glaze, white chocolate, gingerbread cookies

Find it online: https://foodbylina.com/gingerbread-latte-mousse-domes-recipe/