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Gingerbread Latte Mousse Domes Recipe

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Gingerbread Latte Mousse Domes combine spiced gingerbread cookie bases with a creamy coffee-infused mousse, topped with a glossy white chocolate mirror glaze. This elegant dessert offers warm holiday flavors with the richness of mascarpone and espresso, perfect for festive celebrations or a refined treat.

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

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

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 your 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 together softened butter and brown sugar until light and fluffy. Add molasses and egg yolk and mix until well combined. Gradually incorporate the dry ingredients to form a soft dough. Roll the dough out to ¼-inch thickness, cut into circles slightly larger than your dome molds. Place on a lined baking sheet and bake for 8–10 minutes until edges set. Cool completely on a wire rack.
  2. Prepare the Mousse: Sprinkle gelatin over cold water and let bloom for 5 minutes. In a small saucepan, gently warm espresso, brown sugar, cinnamon, ginger, and nutmeg until warm but not boiling. Add bloomed gelatin and stir until dissolved. Remove from heat, stir in melted white chocolate and vanilla extract. Cool mixture to room temperature. Whip the chilled heavy cream and mascarpone (if using) to soft peaks. Gently fold the coffee mixture into the whipped cream until smooth and light.
  3. Assemble the Domes: Fill silicone dome molds about three-quarters full with mousse. Press one cookie round gently into each mold, flat side up, aligning with the bottom. Smooth edges as needed. Freeze molds for at least 6 hours or overnight until firm.
  4. Make the Mirror Glaze: Bloom gelatin in cold water and set aside. Combine sugar, water, and sweetened condensed milk in a small saucepan and heat over medium until just boiling. Remove from heat and stir in bloomed gelatin until dissolved. Pour hot mixture over chopped white chocolate and set for 1 minute. Use an immersion blender to blend until smooth, avoiding air bubbles. Add brown gel food coloring if desired. Cool glaze to 90°F (32°C) before glazing the domes.
  5. Glaze the Domes: Remove frozen mousse domes from molds and place on a wire rack over a tray to catch drips. Quickly pour the mirror glaze evenly over each dome in a continuous motion. Let excess glaze drip off and set for a few minutes. Transfer domes to a serving tray using an offset spatula. Decorate with mini gingerbread cookies, dust with cocoa powder, or add edible glitter or gold leaf. Keep chilled until serving.

Notes

  • Ensure the mousse is completely firm before glazing to prevent melting the glaze.
  • Do not overheat the espresso mixture; keep it warm but below boiling to preserve flavors.
  • Using mascarpone in the mousse adds a richer texture but can be omitted for a lighter dessert.
  • Work quickly when glazing to achieve a smooth, shiny finish without streaks.
  • The cookie base can be made ahead and stored in an airtight container for up to 3 days.
  • The mirror glaze should be cooled to around 90°F (32°C) to properly adhere without melting the mousse domes.

Keywords: Gingerbread mousse, coffee mousse dessert, holiday mousse domes, mirror glaze dessert, gingerbread latte mousse

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