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Gingerbread Latte Mousse Domes Recipe

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★★★★

4 from 21 reviews

This elegant Gingerbread Latte Mousse Domes dessert combines a spiced gingerbread cookie base with a smooth coffee-gingerbread mousse, finished with a glossy white chocolate mirror glaze. Perfect for holiday entertaining, these individual mousse domes are a delightful blend of seasonal flavors and textures, beautifully decorated with mini gingerbread cookies and edible glitter.

Ingredients

Scale

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

  1. Make the Gingerbread Cookie Base: Preheat the oven to 350°F (175°C). Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. In a separate 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 out the dough to ¼-inch thickness and cut circles slightly larger than your dome molds’ base. Place on a lined baking sheet and bake for 8–10 minutes until edges are set. Cool completely on a wire rack.
  2. Prepare the Mousse: Bloom gelatin by sprinkling over cold water and let sit for 5 minutes. Gently heat espresso, brown sugar, cinnamon, ginger, and nutmeg in a small saucepan until warm but not boiling. Stir in gelatin until dissolved. Remove from heat, add melted white chocolate and vanilla extract, and let cool to room temperature. Whip cold cream and mascarpone (if using) to soft peaks. Fold the coffee mixture gently into the whipped cream until smooth and airy.
  3. Assemble the Domes: Fill silicone dome molds approximately ¾ full with the mousse. Press one gingerbread cookie round into each mold, flat side up, to form the base. Smooth edges as needed. Freeze the domes at least 6 hours or overnight until completely firm.
  4. Make the Mirror Glaze: Bloom gelatin in cold water. In a small saucepan, combine sugar, water, and sweetened condensed milk; heat until just boiling. Remove from heat and stir in gelatin until dissolved. Pour the hot mixture over chopped white chocolate; let sit 1 minute. Blend with immersion blender until smooth, avoiding air bubbles. Add gel food coloring if desired. Cool glaze to about 90°F (32°C) before using.
  5. Glaze the Domes: Remove frozen mousse domes from molds and place on a wire rack over a tray to catch drips. Quickly pour glaze evenly over each dome in a continuous motion. Allow excess glaze to drip off and set for a few minutes. Transfer domes to serving tray with an offset spatula. Decorate with mini gingerbread cookies, cocoa powder, or edible glitter. Keep chilled until serving.

Notes

  • Ensure the mousse is fully set and frozen before glazing to achieve a smooth surface.
  • The mascarpone in the mousse is optional but adds creaminess and richness.
  • Handle the mirror glaze carefully to avoid incorporating air bubbles, which affect its shine.
  • Use silicone molds for easy removal of mousse domes.
  • Allow the glaze to cool to the right temperature before pouring; too hot will melt the mousse, too cool will not coat properly.
  • Store finished mousse domes in the refrigerator and consume within 2 days for best freshness.

Keywords: gingerbread mousse, latte dessert, holiday mousse dome, coffee mousse, mirror glaze dessert, festive mousse, gingerbread latte dessert

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