Gingerbread Latte Mousse Domes (Print-Friendly Format)
Festive gingerbread latte mousse domes feature spiced coffee mousse, cookie base, and shiny mirror glaze.
# Ingredients You’ll Need:
→ Gingerbread Cookie Base
01 -
190 g all-purpose flour
02 -
0.5 tsp baking soda
03 -
1 tsp ground ginger
04 -
0.5 tsp ground cinnamon
05 -
0.25 tsp ground cloves
06 -
0.25 tsp salt
07 -
85 g unsalted butter, softened
08 -
55 g brown sugar
09 -
60 ml molasses
10 -
1 egg yolk
→ Coffee-Gingerbread Mousse
11 -
1 tsp powdered gelatin
12 -
2 tbsp cold water
13 -
240 ml heavy cream, chilled
14 -
60 g mascarpone (optional)
15 -
60 ml strong brewed espresso or coffee, cooled
16 -
50 g white chocolate, melted
17 -
2 tbsp brown sugar
18 -
0.5 tsp ground cinnamon
19 -
0.25 tsp ground ginger
20 -
Pinch of ground nutmeg
21 -
0.5 tsp vanilla extract
→ Mirror Glaze
22 -
1.5 tsp powdered gelatin
23 -
2 tbsp cold water
24 -
80 ml sweetened condensed milk
25 -
100 g sugar
26 -
60 ml water
27 -
50 g white chocolate, chopped
28 -
A few drops brown gel food coloring (optional)
→ Decoration (Optional)
29 -
Mini gingerbread cookies
30 -
Cocoa powder for dusting
31 -
Edible glitter or gold leaf
# How to Make It:
01 -
Preheat oven to 175°C. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. In a separate bowl, cream softened butter and brown sugar until pale and fluffy. Mix in molasses and egg yolk until fully incorporated. Gradually blend in dry ingredients to form a soft dough. Roll dough to 6 mm thickness and cut circles slightly larger than the base of your silicone dome molds. Arrange on a lined baking tray and bake 8–10 minutes until edges are set. Cool completely on a wire rack.
02 -
Sprinkle gelatin over cold water and allow to bloom for 5 minutes. In a small saucepan, gently heat espresso, brown sugar, cinnamon, ginger, and nutmeg until warm. Add bloomed gelatin and stir until fully dissolved. Remove from heat, stir in melted white chocolate and vanilla. Cool to room temperature. In a mixing bowl, whip cold cream and mascarpone (if using) to soft peaks. Carefully fold in cooled coffee mixture until light and smooth.
03 -
Fill silicone dome molds about three-quarters full with mousse. Press a gingerbread cookie base, flat side up, into each mold so it aligns with the bottom. Smooth edges if needed. Place molds in the freezer for at least 6 hours or overnight until completely firm.
04 -
Bloom gelatin in cold water. In a small saucepan, combine sugar, water, and sweetened condensed milk. Heat gently until mixture just begins to boil, then remove from heat. Add bloomed gelatin and stir to dissolve. Pour over chopped white chocolate; let stand 1 minute. Blend with an immersion blender until smooth, avoiding air bubbles. Add brown gel food coloring as desired. Allow glaze to cool to 32°C before using.
05 -
Remove frozen mousse domes from molds and place on a wire rack set above a tray. Quickly pour mirror glaze evenly over each dome in one continuous motion to cover. Allow excess glaze to drip and set for several minutes. Transfer domes to a serving platter using an offset spatula. Garnish with mini gingerbread cookies, a dusting of cocoa, or edible glitter as desired. Keep refrigerated until serving.
# Extra Tips:
01 -
For the best dome appearance, use high-quality silicone molds with a glossy finish. Mousse domes can be made and frozen up to one week in advance and glazed just before serving for optimal shine.
02 -
To intensify the coffee flavor, use freshly brewed espresso instead of regular coffee.