Description
These Gingerbread Latte Mousse Domes combine the warm, spicy flavors of classic gingerbread with a creamy coffee-infused mousse, all elegantly layered over a crisp gingerbread cookie base and finished with a shiny white chocolate mirror glaze. Perfect for festive occasions or a sophisticated dessert treat.
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
- Make the Gingerbread Cookie Base: Preheat your 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 with the brown sugar until light and fluffy. Add the molasses and egg yolk, mixing until combined. Gradually incorporate the dry ingredients to form a soft dough. Roll out the dough to about ¼ inch thickness and cut into circles slightly larger than the base of your dome molds. Place the cookie rounds on a lined baking sheet and bake for 8 to 10 minutes until the edges are set. Cool completely on a wire rack.
- Prepare the Mousse: Bloom the gelatin by sprinkling it over cold water and let it sit for 5 minutes. In a small saucepan, gently warm the brewed espresso, brown sugar, cinnamon, ginger, and nutmeg until warm but not boiling. Stir in the bloomed gelatin until completely dissolved. Remove from heat and mix in the melted white chocolate and vanilla extract. Allow the mixture to cool to room temperature. In a separate bowl, whip the chilled heavy cream and mascarpone (if using) to soft peaks. Gently fold the cooled coffee mixture into the whipped cream until smooth and light.
- Assemble the Domes: Fill silicone dome molds about three-quarters full with the mousse mixture. Press a gingerbread cookie round into each mold, flat side up, ensuring it aligns with the bottom. Smooth the edges gently if needed. Place the molds in the freezer and freeze 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 it just starts to boil, then remove from heat. Stir in the bloomed gelatin until fully dissolved. Pour the hot mixture over chopped white chocolate and let sit for 1 minute. Use an immersion blender to blend the glaze until smooth, taking care to avoid incorporating air bubbles. Add a few drops of brown gel food coloring if desired. Allow glaze to cool to about 90°F (32°C) before glazing.
- Glaze the Domes: Remove the frozen mousse domes from the silicone molds and place them on a wire rack over a tray to catch excess glaze. Working quickly, pour the mirror glaze evenly over each dome in a single, continuous stream. Let the glaze drip and set for a few minutes. Transfer the domes carefully to a serving platter using an offset spatula. Decorate with mini gingerbread cookies, a dusting of cocoa powder, or edible glitter or gold leaf as desired. Keep the domes chilled until serving.
Notes
- Ensure the mousse is fully set and frozen before glazing to get a smooth finish.
- Use high-quality white chocolate for the best flavor in the glaze and mousse.
- The optional mascarpone adds richness and creaminess but can be omitted for a lighter mousse.
- If you don’t have dome silicone molds, you can substitute with any flexible molds suitable for freezing.
- Work quickly when glazing to prevent the glaze from setting prematurely and creating uneven coverage.
- Store the finished mousse domes in the refrigerator and consume within 2 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: European
Keywords: gingerbread mousse, gingerbread latte dessert, coffee mousse domes, holiday mousse dessert, mirror glaze mousse, festive dessert recipe
