Introduction

Gingerbread Latte Mousse Domes combine the warm, festive flavors of gingerbread and coffee in a light, airy dessert. These elegant mousse domes feature a spiced cookie base, creamy coffee-gingerbread mousse, and a glossy mirror glaze perfect for holiday celebrations or special occasions.

The image shows shiny, smooth dome-shaped mousse desserts with a light brown glaze, sitting on a crumbly brown base. Each dome is topped with a small gingerbread cookie shaped like a little person and sprinkled with crumbs near the top. One dome is cut open to show three layers inside: a light mousse layer in the center, a thin darker mousse layer near the bottom, and a dark crumbly base. The cut dome is placed on a white marbled surface with a drizzle of dark sauce and some crumbs around 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.
Step 4: Add the bloomed gelatin to the warm coffee mixture and stir until fully dissolved. Remove from heat and stir in the melted white chocolate and vanilla extract. Let the mixture cool to room temperature.
Step 5: 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 6: 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.
Step 7: Place the molds in the freezer and freeze for at least 6 hours or overnight, until completely firm.
Step 8: Bloom the gelatin for the mirror 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 9: Pour the hot mixture over the chopped white chocolate and let sit for 1 minute. Use an immersion blender to blend until smooth, being careful to avoid incorporating air bubbles. Add a few drops of brown food coloring if desired. Let the glaze cool to 90°F (32°C) before using.
Step 10: Remove the frozen mousse domes from the silicone 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 11: 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 as desired. Keep chilled until serving.

Tips & Variations

Use high-quality silicone molds with a glossy interior for the best dome shape and finish.
Domes can be made and frozen up to one week in advance; glaze just before serving for the best appearance.
For a stronger coffee flavor, use espresso rather than brewed coffee.
Replace mascarpone with cream cheese for a tangier mousse.

Storage

Store the glazed mousse domes in the refrigerator for up to 3 days. For longer storage, keep the domes frozen without glaze for up to one week, then glaze just before serving. To reheat, thaw in the refrigerator and serve chilled—avoid warming to preserve texture.

How to Serve

The image shows shiny gingerbread latte mousse domes with a smooth, glossy light brown glaze covering each dome, sitting on a thin darker brown cookie base. Each dome is topped with a small gingerbread man cookie and sprinkled with crushed gingerbread crumbs around the top. One dome is cut in half to reveal three layers inside: the outer shiny glaze, a thick light brown mousse middle layer with a creamy texture, and a firm darker brown base at the bottom. The domes are placed on a white marbled surface with a circle of dark syrup and crumbs around the cut dome, all under soft light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the domes without the mirror glaze?

Yes, the mousse domes taste delicious without the glaze. Simply unmold and serve chilled with optional dusting of cocoa powder or powdered sugar for a simpler presentation.

Can I substitute coffee with another flavor?

Absolutely! You can replace the espresso with chai tea for a spiced twist or use decaffeinated coffee if preferred. Adjust spices accordingly to complement the chosen flavor.