Introduction

Indulge in the festive flavors of gingerbread and coffee with these elegant Gingerbread Latte Mousse Domes. Delicate mousse layered on a spicy cookie base and finished with a glossy mirror glaze make these treats perfect for holiday celebrations or special occasions.

The image shows a round dessert with three visible layers placed on a white plate sitting on a white marbled surface. The bottom layer is a dark brown, crumbly crust. Above it is a thick, smooth, light brown mousse layer forming most of the dessert's body. The top layer is a thin, glossy chocolate glaze. The dessert has a half-circle section cut out from the front, showing the inside texture clearly. Around the plate on the marbled surface, there is a circular drizzle of dark chocolate sauce, decorated with small bits of crumb. 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: Make the gingerbread cookie base. 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 and form a soft dough. Roll out to ¼-inch thickness and cut into circles slightly larger than your dome molds. Place on a lined baking sheet and bake for 8–10 minutes until edges are set. Cool completely on a wire rack.
Step 2: Prepare the mousse. Sprinkle gelatin over cold water and let it bloom for 5 minutes. In a small saucepan, gently heat the espresso, brown sugar, cinnamon, ginger, and nutmeg until warm (do not boil). Add the bloomed gelatin and stir until dissolved. Remove from heat and stir in melted white chocolate and vanilla. Cool to room temperature. Whip the cold cream and mascarpone (if using) to soft peaks. Gently fold the coffee mixture into the whipped cream until smooth and light.
Step 3: Assemble the domes. Fill silicone dome molds about ¾ full with mousse. Press one cookie round gently into each mold, flat side up, aligning it with the bottom. Smooth edges if needed. Freeze for at least 6 hours or overnight until firm.
Step 4: Make the mirror glaze. Bloom gelatin in cold water and set aside. In a saucepan, combine sugar, water, and sweetened condensed milk. Heat until just boiling, then remove from heat. Stir in bloomed gelatin until dissolved. Pour over chopped white chocolate and let sit 1 minute. Blend with an immersion blender until smooth, avoiding air bubbles. Add brown food coloring if desired. Cool to about 90°F (32°C) before using.
Step 5: Glaze the domes. Remove frozen mousse domes from molds and place on a wire rack over a tray. Quickly pour glaze evenly over each dome in one continuous motion. Let glaze drip and set for a few minutes. Transfer domes to a serving tray with an offset spatula. Decorate with mini gingerbread cookies, cocoa powder, or edible glitter. Keep chilled until serving.

Tips & Variations

For a richer mousse, add mascarpone as suggested, or substitute with cream cheese for a slight tang.
If you don’t have dome molds, use small bowls or ramekins lined with plastic wrap to shape the mousse.
Use decaf espresso or strong brewed coffee to reduce caffeine without losing flavor.
Experiment with different spices like cardamom or allspice for a personalized gingerbread flavor.

Storage

Store the mousse domes in an airtight container in the refrigerator for up to 3 days. If frozen, thaw in the fridge for several hours before serving. Once glazed, handle carefully and keep chilled to maintain the shine and texture. Avoid refreezing after glazing to preserve the glaze quality.

How to Serve

The image shows five shiny, dome-shaped chocolate desserts, each placed on a round golden base. On top of each dome, there is a small gingerbread man cookie standing upright with white icing details. Around the base of each cookie, there is a ring of tiny dark chocolate sprinkles. The domes are smooth and glossy, reflecting light softly, and they sit on a white marbled surface. The composition is neat, with the desserts spaced evenly in a slightly curved line. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these domes ahead of time?

Yes, you can prepare and freeze the mousse domes well in advance. Just glaze them on the day of serving for the best appearance.

What if I don’t have gelatin?

Gelatin is key for setting the mousse and glaze. You can try agar-agar as a vegetarian substitute, but the texture may vary slightly.