Gingerbread Latte Mousse Domes (Print Version)
Elegant spiced domes with gingerbread and coffee flavors, topped with a shiny glaze - perfect for holiday entertaining.
# Ingredients:
→ Gingerbread Cookie Base
01 -
1 ½ cups all-purpose flour
02 -
½ tsp baking soda
03 -
1 tsp ground ginger
04 -
½ tsp ground cinnamon
05 -
¼ tsp ground cloves
06 -
¼ tsp salt
07 -
6 tbsp unsalted butter, softened
08 -
¼ cup brown sugar
09 -
¼ cup molasses
10 -
1 egg yolk
→ Coffee-Gingerbread Mousse
11 -
1 tsp powdered gelatin
12 -
2 tbsp cold water
13 -
1 cup heavy cream (chilled)
14 -
¼ cup mascarpone (optional)
15 -
¼ cup strong brewed espresso or coffee (cooled)
16 -
⅓ cup white chocolate, melted
17 -
2 tbsp brown sugar
18 -
½ tsp cinnamon
19 -
¼ tsp ground ginger
20 -
Pinch of nutmeg
21 -
½ tsp vanilla extract
→ Mirror Glaze
22 -
1 ½ tsp powdered gelatin
23 -
2 tbsp cold water
24 -
⅓ cup sweetened condensed milk
25 -
½ cup sugar
26 -
¼ cup water
27 -
⅓ cup white chocolate, chopped
28 -
A few drops of brown gel food coloring (optional)
→ Decoration
29 -
Mini gingerbread cookies (optional)
30 -
Cocoa powder for dusting (optional)
31 -
Edible glitter or gold leaf (optional)
# Steps:
01 -
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. 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.
02 -
Bloom the gelatin 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 and stir in the melted white chocolate and vanilla extract. Let the mixture cool to room temperature. 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.
03 -
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. Place the molds in the freezer and freeze for at least 6 hours or overnight, until completely firm.
04 -
Bloom the gelatin 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. 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.
05 -
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. 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.
# Notes:
01 -
These mousse domes can be made up to 3 days ahead and stored in the freezer until needed.
02 -
Allow the frozen domes to thaw in the refrigerator for 30 minutes before serving for the best texture.
03 -
The mirror glaze works best when the domes are completely frozen and the glaze is at exactly the right temperature.