Introduction

These Gingerbread Latte Mousse Domes combine festive spices with rich coffee flavor in an elegant dessert. A soft gingerbread cookie base supports a light mousse infused with espresso and warm spices, all finished with a smooth mirror glaze. Perfect for holiday gatherings or special occasions.

A round dome-shaped dessert with three visible layers sits on a white marbled surface. The bottom layer is a dark brown crumbly crust. Above it is a light coffee-colored creamy mousse layer with a soft, airy texture visible from the cut side. The top layer is a smooth, shiny caramel brown glaze covering the mousse dome. Crumbled bits of the crust are sprinkled on top and around the dessert, with a circle of dark chocolate sauce surrounding it. 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 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 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.
Step 6: Place the molds in the freezer and freeze for at least 6 hours or overnight, until completely firm.
Step 7: Bloom the gelatin for the glaze in cold water and set aside. In a small saucepan, combine sugar, water, and sweetened condensed milk. Heat over medium until it just begins to boil, then remove from heat and stir in the bloomed gelatin until dissolved.
Step 8: Pour the hot mixture over the chopped white chocolate and let sit for 1 minute. Use an immersion blender to blend until smooth, avoiding air bubbles. Add brown gel food coloring if desired. Let glaze cool to 90°F (32°C) before using.
Step 9: Remove frozen mousse domes from molds and place on a wire rack set over a tray. Working quickly, pour the mirror glaze evenly over each dome in one continuous motion. Let glaze drip off and set for a few minutes.
Step 10: Transfer domes to a serving tray with an offset spatula. Decorate with mini gingerbread cookies, a dusting of cocoa powder, or edible glitter as desired. Keep chilled until serving.

Tips & Variations

For a richer mousse, substitute mascarpone with cream cheese or add a bit more white chocolate.
If you don’t have dome molds, use small ramekins and serve mousse with cookie crumbs on top.
To avoid air bubbles in the glaze, blend gently and strain if needed before glazing.
Use decaf espresso if serving to children or guests sensitive to caffeine.

Storage

Store the mousse domes covered in the refrigerator for up to 3 days. For longer storage, keep them frozen and thaw in the fridge for 2–3 hours before serving. Reheat glaze or mousse is not recommended; serve chilled for best texture and flavor.

How to Serve

The image shows glossy, smooth, dome-shaped gingerbread latte mousse desserts placed on round white biscuit bases, each topped with a small gingerbread cookie shaped like a person. The domes have a shiny milk chocolate color, and a dusting of cocoa powder is sprinkled near the top center of each dome. One dome is cut open, revealing a fluffy, light brown mousse interior with a slightly bubbly texture, above a thick, crumbly biscuit layer. There is a drizzle of caramel sauce beside the cut dome, all set on a white marbled surface. 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, you can bake the gingerbread cookies up to 3 days in advance. Store them in an airtight container at room temperature until ready to assemble.

What can I substitute for gelatin if I prefer a vegetarian option?

Agar-agar powder can be used as a vegetarian substitute, but the setting process and quantities differ. Follow package instructions carefully for best results.