Description
This festive Christmas Gingerbread Latte Mousse Domes recipe combines the warm spices of gingerbread with a rich coffee-flavored mousse, all encased in a smooth white chocolate mirror glaze. Perfect for holiday celebrations, these elegant domes feature a buttery gingerbread cookie base, a light and creamy coffee-gingerbread mousse, and a shiny mirror glaze that dazzles with optional decorations like 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
- Make the Gingerbread Cookie Base: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves. In a separate bowl, cream the softened unsalted butter and brown sugar until light and fluffy. Add molasses and the egg yolk, mixing until fully incorporated. Gradually fold in the dry ingredients until a soft dough forms. Roll the dough out to a ¼-inch thickness and cut into circles slightly larger than your dome molds’ base size. Place the cookie rounds on a lined baking sheet and bake for 8–10 minutes until the edges are set. Allow cookies to cool completely on a wire rack.
- Prepare the Coffee-Gingerbread Mousse: Sprinkle the gelatin over cold water and let it bloom for 5 minutes. Meanwhile, gently heat the brewed espresso or coffee with brown sugar, cinnamon, ground ginger, and nutmeg in a small saucepan until warm but not boiling. Stir in the bloomed gelatin until fully dissolved. Remove from heat and mix in the melted white chocolate and vanilla extract. Let this mixture cool to room temperature. In a separate bowl, whip the chilled heavy cream and mascarpone (if using) to soft peaks. Gently fold the cooled coffee mixture into the whipped cream until smooth and evenly combined.
- Assemble the Domes: Fill silicone dome molds about three-quarters full with the coffee-gingerbread mousse. Press one gingerbread cookie round into each mold, flat side up, aligning it with the bottom. Smooth edges if necessary. Freeze the molds for at least 6 hours or overnight until completely firm.
- Make the Mirror Glaze: Bloom the gelatin in cold water and set aside. In a small saucepan, combine sugar, water, and sweetened condensed milk. Heat over medium heat until it just begins to boil, then remove from heat. Stir in the bloomed gelatin until fully dissolved. Pour this hot mixture over the chopped white chocolate and let it sit for 1 minute. Using an immersion blender, blend until smooth and glossy, avoiding air bubbles. Add a few drops of brown gel food coloring if desired. Let the glaze cool until it reaches 90°F (32°C).
- Glaze the Domes: Carefully unmold the frozen mousse domes 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, allowing it to drip off smoothly. Let the glaze set for a few minutes. Transfer the domes to a serving platter with an offset spatula. Decorate with mini gingerbread cookies, a light dusting of cocoa powder, or edible glitter or gold leaf as desired. Keep the domes chilled until serving for best texture and appearance.
Notes
- Use high-quality silicone molds with a glossy interior for the best dome shape and smooth finish.
- Domes can be made and frozen up to one week in advance; glaze just before serving to maintain the best appearance.
- For a stronger coffee flavor, it is recommended to use espresso rather than brewed coffee.
- Be careful when blending the mirror glaze to avoid incorporating air bubbles, which can affect the smooth shiny finish.
- Ensure the gingerbread cookies are completely cooled before assembling to prevent melting the mousse.
Nutrition
- Serving Size: 1 dome
- Calories: 380
- Sugar: 32g
- Sodium: 130mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
