Introduction

Indulge in the festive flavors of our Gingerbread Latte Mousse Domes, a delicate dessert combining spiced gingerbread cookie bases with a creamy coffee-gingerbread mousse. Finished with a glossy mirror glaze and charming decorations, these domes make an elegant treat for the holiday season or any special occasion.

The image shows a dome-shaped chocolate mousse dessert with three visible layers on a white marbled surface. The bottom layer is a dark brown, crumbly cookie base. The middle layer is a lighter brown, creamy mousse with a smooth, soft texture. The top layer is a glossy, darker brown chocolate glaze, partially broken to show the mousse underneath. Around the dessert, there is a ring of dark chocolate sauce with small crumbs scattered on the white marbled surface. 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 a separate 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 them on a lined baking sheet and bake for 8–10 minutes until the 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, then 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 the edges if needed. Freeze the molds for at least 6 hours or overnight until completely firm.
Step 6: Bloom the gelatin for the glaze in cold water and set aside. In a small saucepan, combine the 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 7: Pour the hot mixture over the chopped white chocolate and let sit for 1 minute. Blend with an immersion blender until smooth, avoiding air bubbles. Add a few drops of brown food coloring if desired. Let the glaze cool to 90°F (32°C) before using.
Step 8: Remove the frozen mousse domes from the 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.
Step 9: 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 if desired. Keep chilled until serving.

Tips & Variations

For a richer mousse, add mascarpone or cream cheese to the whipped cream.
Use freshly brewed espresso for the best coffee flavor, but strong cold brew works well too.
If you don’t have dome molds, use any small silicone molds or even muffin tins lined with plastic wrap for easy removal.
Add a splash of cinnamon or ginger liqueur to the mousse mixture for an adult twist.
To make the glaze vegan, substitute gelatin with agar-agar and use plant-based cream and white chocolate alternatives.

Storage

Store the glazed mousse domes in an airtight container in the refrigerator for up to 3 days. For longer storage, keep them frozen and thaw in the fridge for about 2 hours before serving. Avoid leaving the domes at room temperature for long to preserve the mousse texture and glaze shine.

How to Serve

The image shows a glossy dome-shaped dessert with three visible layers, sitting directly on a white marbled surface. The bottom layer is a dark brown, crumbly textured crust. Above it, the middle layer is a light brown, creamy mousse with a smooth and airy texture. The top layer is a shiny caramel-colored glaze that covers the dome except for a cutout section revealing the mousse inside. The dessert is surrounded by a ring of dark chocolate sauce with small brown crumbs scattered around it, adding contrast and decoration. 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 cookie bases can be baked several days in advance and stored in an airtight container at room temperature. This helps save time when assembling the domes.

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

Agar-agar powder is a great vegetarian substitute for gelatin. Use the conversion ratio on the package and follow similar blooming and dissolving steps to achieve a firm mousse and glaze.