Gingerbread Latte Mousse Domes (Print-Friendly Version)
Stunning mousse domes combine warm gingerbread spices, coffee flavors, and smooth glaze—perfect for festive events, Christmas, or snug winter evenings. Tap and save.
# Ingredients You’ll Need:
→ Gingerbread Cookie Base
01 -
1 and 1/2 cups all-purpose flour
02 -
1 teaspoon ground ginger
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon salt
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6 tablespoons unsalted butter, softened
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1/4 cup brown sugar
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1 egg yolk
→ Coffee-Gingerbread Mousse
10 -
1 teaspoon powdered gelatin
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2 tablespoons cold water
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1/4 cup strong brewed espresso or coffee, cooled
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2 tablespoons brown sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/3 cup white chocolate, melted
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1/2 teaspoon vanilla extract
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1 cup heavy cream, chilled
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1/4 cup mascarpone cheese (optional)
→ Mirror Glaze
21 -
1 and 1/2 teaspoons powdered gelatin
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2 tablespoons cold water
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1/3 cup sweetened condensed milk
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1/2 cup sugar
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1/4 cup water
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1/3 cup white chocolate, chopped
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A few drops brown gel food coloring (optional)
→ Decoration
28 -
Mini gingerbread cookies
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Cocoa powder, for dusting
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Edible glitter or gold leaf
# How to Make It:
01 -
Heat your oven to 350°F (175°C). Mix flour, ground ginger, baking soda, cinnamon, cloves, and salt in a bowl. In another bowl, beat the soft butter with brown sugar until it's fluffy, then add the egg yolk. Combine wet and dry ingredients until you've got a nice dough. Let it chill for 30 minutes. Then roll it out to 1/8 inch thick, cut circles that match your mold size, and put them on a baking sheet lined with parchment. Bake for 8-10 minutes till they're done but not too brown. Let them cool all the way.
02 -
Put the gelatin powder in cold water and wait 5 minutes for it to soften. In a pot, mix your coffee, brown sugar, cinnamon, nutmeg, and ginger. Warm it up gently while stirring but don't let it boil. Add the soft gelatin and mix till it's gone. Stir in the melted white chocolate and vanilla. Let this mix cool down to room temp. In a cold bowl, whip your heavy cream and mascarpone (if you're using it) until you see soft peaks form. Carefully fold your cooled coffee mix into the whipped cream until it's smooth but still fluffy.
03 -
Soak the gelatin in cold water for 5 minutes until it's soft. In a pot, mix sugar, water, and condensed milk. Heat until it almost boils, then take it off the heat. Add your soft gelatin and stir until it disappears. Pour this hot mix over your white chocolate chunks and wait a minute. Blend everything with an immersion blender until it's smooth and try not to make bubbles. If you want, add some brown food coloring drops. Cool the glaze down to 90°F (32°C) before you use it.
04 -
Fill your dome molds about 3/4 full with the mousse you made. Push a cookie round into each dome, flat side up, so it sits at the bottom. Clean up any messy edges if needed. Put the molds in your freezer and leave them for at least 6 hours or overnight until they're totally solid and firm.
05 -
Take the frozen domes out of their molds and place them on a wire rack with a tray underneath. Pour your glaze over each dome so they're completely covered. Let extra glaze drip off, then move the domes to serving plates. If you want, add some mini cookies, a sprinkle of cocoa powder, and some edible glitter or gold leaf before you serve them.
# Extra Suggestions:
01 -
Make sure your mousse domes are frozen solid before you pour on the glaze, this way you'll get that super smooth, shiny finish.