Description
This Gingerbread Latte Mousse Domes recipe combines spiced gingerbread cookies with a rich coffee-gingerbread mousse, all elegantly coated in a smooth white chocolate mirror glaze. Perfect for a festive dessert, these domes deliver the cozy flavors of ginger, cinnamon, and coffee, finished with optional decorative touches like mini gingerbread cookies and edible glitter.
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)
- â…“ 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
- â…“ cup sweetened condensed milk
- ½ cup sugar
- ¼ cup water
- â…“ 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 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 combined. Gradually add the dry ingredients to form a soft dough. Roll the dough out to ¼-inch thickness and cut into circles slightly larger than your dome molds’ base. Place these on a lined baking sheet and bake for 8–10 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 heat the espresso, brown sugar, cinnamon, ginger, and nutmeg until warm but not boiling. Stir in the bloomed gelatin until fully dissolved. Remove from heat and add melted white chocolate and vanilla extract. Allow mixture to cool to room temperature. Separately, whip the chilled cream and mascarpone to soft peaks. Gently fold the coffee mixture into the whipped cream until smooth and airy.
- Assemble the Domes: Fill silicone dome molds about three-quarters full with the mousse. Gently press one cookie round into each mold, flat side up, aligning it with the base. Smooth edges as needed. Freeze the molds for at least 6 hours or overnight until completely 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 just boiling. Remove from heat and stir in bloomed gelatin until dissolved. Pour the hot liquid over chopped white chocolate and let sit for 1 minute. Use an immersion blender to blend smooth, taking care not to incorporate air bubbles. Add brown food coloring if desired. Cool the glaze to 90°F (32°C) before using.
- Glaze the Domes: Remove frozen mousse domes from molds and place on a wire rack over a tray to catch drips. Pour the mirror glaze evenly over each dome in one continuous motion. Allow excess glaze to drip off and set for a few minutes. Carefully transfer the domes to a serving tray using an offset spatula. Decorate with mini gingerbread cookies, dust with cocoa powder, or add edible glitter as desired. Keep chilled until serving.
Notes
- For best results, freeze the mousse domes overnight to ensure they are fully set before glazing.
- Using high-quality white chocolate will improve the flavor and texture of both mousse and glaze.
- The mascarpone in the mousse is optional but adds extra richness and creaminess.
- Be careful not to overheat the gelatin mixture to preserve its gelling properties.
- To prevent air bubbles in the mirror glaze, blend carefully and avoid whisking.
- Use silicone molds for easy unmolding of the mousse domes.
- Decorate immediately after glazing for a beautiful presentation; keep refrigerated until serving.
