Gingerbread Latte Mousse Domes Recipe

Introduction

These Gingerbread Latte Mousse Domes combine the warm spices of gingerbread with the rich flavors of coffee and white chocolate. Perfect for the holiday season or any cozy gathering, they offer an elegant and delightful dessert experience.

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

1. Step 1: 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.
2. Step 2: 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.
3. Step 3: 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.
4. Step 4: 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.
5. Step 5: 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.

Tips & Variations

• For a richer mousse, add the optional mascarpone to the whipped cream—it adds creaminess without overpowering the coffee flavor.
• If you don’t have dome molds, use small silicone muffin cups or mini bowls lined with plastic wrap to shape the mousse.
• Adjust the spices to taste—more cinnamon or ginger can enhance the gingerbread flavor.
• To make the glaze extra smooth, strain it through a fine mesh sieve before cooling.

Storage

Store the mousse domes in an airtight container in the refrigerator for up to 3 days. If prepared in advance, keep them frozen and glaze just before serving. Reheat the glaze to the right temperature and pour over frozen domes for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso?

Yes, strong brewed coffee works well as a substitute for espresso in this recipe. Just make sure it is cooled before mixing with other ingredients.

How do I prevent the glaze from melting the mousse?

Make sure the mousse domes are fully frozen before glazing and that the mirror glaze has cooled to around 90°F (32°C). Pour the glaze gently and quickly to avoid melting the mousse.

Gingerbread Latte Mousse Domes Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

These Gingerbread Latte Mousse Domes combine the warm spices of gingerbread with a creamy coffee-infused mousse, all encased in a smooth white chocolate mirror glaze. Featuring a crisp gingerbread cookie base and delicate mousse set in silicone dome molds, this elegant dessert provides a festive twist on classic holiday flavors with a luscious texture and beautiful presentation.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 7 hours 40 minutes
• Yield: 8 – 10 mousse domes 1x
• Category: Dessert
• Method: Freezing (with baking for cookie base) and assembling mousse, glazing (chilling/freezing and no-bake mousse)
• Cuisine: American Holiday
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves until well combined. In a separate bowl, cream the softened butter and brown sugar together until light and fluffy. Add molasses and egg yolk to the butter mixture and mix until fully incorporated. Gradually add the dry ingredients to the wet ingredients to form a soft dough. Roll out the dough to a ¼-inch thickness and cut into circles slightly larger than your dome molds’ bases. Place the cut dough circles on a lined baking sheet and bake for 8–10 minutes until the edges are set. Remove from the oven and allow to cool completely on a wire rack.
2. Prepare the Mousse: Bloom the gelatin by sprinkling it over the cold water and letting it sit for 5 minutes. Meanwhile, gently heat the espresso, brown sugar, cinnamon, ginger, and nutmeg in a small saucepan until warm but not boiling. Add the bloomed gelatin to this mixture and stir until fully dissolved. Remove from heat and stir in the melted white chocolate and vanilla extract. Allow this coffee mixture to cool to room temperature. Separately, whip the chilled heavy cream and mascarpone (if using) to soft peaks. Then, gently fold the cooled coffee mixture into the whipped cream until smooth and light.
3. Assemble the Domes: Spoon the mousse into silicone dome molds, filling them about three-quarters full. Gently press one gingerbread cookie round into each mold flat side up, pressing it to align with the bottom of the mousse. Smooth the edges if needed. Place the molds in the freezer and freeze for at least 6 hours or overnight until fully firm.
4. Make the Mirror Glaze: Bloom the gelatin for the glaze by sprinkling it over cold water and letting it sit aside. In a small saucepan, combine the sugar, water, and sweetened condensed milk. Heat over medium heat until the mixture just begins to boil, then remove from heat. Stir in the bloomed gelatin until completely dissolved. Pour this hot mixture over the chopped white chocolate and let it sit for 1 minute. Using an immersion blender, blend the mixture until smooth, being careful to avoid incorporating air bubbles. Add a few drops of brown gel food coloring if desired. Let the glaze cool to about 90°F (32°C) before using.
5. Glaze the Domes: Remove the frozen mousse domes from the silicone molds and place them on a wire rack set over a tray to catch excess glaze. Quickly pour the mirror glaze evenly over each dome in one continuous motion, allowing excess to drip off. Let the glaze set for a few minutes. Carefully 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 or gold leaf as desired. Keep chilled until ready to serve.

Notes

• Ensure the mousse mixture is fully cooled before folding it into whipped cream to prevent melting.
• Freezing the mousse domes well in advance helps achieve a clean, smooth glaze finish.
• Use silicone molds for easy removal of mousse domes without damage.
• Optional mascarpone in the mousse adds creaminess but can be omitted for a lighter texture.
• Brown gel food coloring enhances the glaze color but can be skipped for a pure white finish.
• Decorate just before serving to maintain glaze shine and freshness.

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