Go Back
–+ servings
Gingerbread Latte Mousse Domes

Gingerbread Latte Mousse Domes That Wow Your Holiday Guests

Indulge in Gingerbread Latte Mousse Domes, a cozy dessert blending gingerbread flavors with smooth espresso, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Freezing Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 domes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 1 cup Espresso Use strong brewed coffee if espresso is unavailable.
  • 1/2 cup Brown Sugar Contributes sweetness and depth.
  • 6 ounces White Chocolate Adds creaminess and richness.
  • 1 teaspoon Cinnamon Infuses warmth and aroma.
  • 1/2 teaspoon Cloves Adds seasonal spice.
  • 1/2 teaspoon Nutmeg Infuses warmth and aroma.
  • 1 tablespoon Gelatin Bloom in warm liquid before mixing.
  • 8 ounces Mascarpone Cheese Smoothness and body.
  • 1/4 cup Molasses Authentic gingerbread flavor.
  • 2 large Egg Yolk Binds the mousse.
  • 1 tablespoon Ginger Delivers the hallmark flavor.
For the Cookie Base
  • 1 cup Sugar Sweetens the cookie base.
  • 2 cups Flour Forms the base foundation.
  • 1 tablespoon Mixed Spices Combines for flavor.

Equipment

  • Silicone molds
  • Mixing bowls
  • Electric mixer
  • Parchment Paper
  • wire rack
  • Heatproof bowl

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine flour, brown sugar, ground ginger, cinnamon, cloves, and nutmeg to create the gingerbread cookie dough. Add molasses and egg, mixing until smooth.
  2. Preheat your oven to 350°F (175°C). Place cookie rounds on a baking sheet and bake for 8–10 minutes. Let cool completely.
  3. Mix espresso with brown sugar, warming gently until dissolved. Sprinkle gelatin over warm mixture and let sit for about 5 minutes to bloom.
  4. Melt white chocolate in a heatproof bowl. Remove from heat, pour in bloomed gelatin and espresso mixture. Cool slightly.
  5. Whip cream to soft peaks. Beat mascarpone cheese until smooth. Fold whipped cream into mascarpone until combined.
  6. Fold cooled espresso mixture into whipped cream and mascarpone blend. Mix until smooth.
  7. Spoon mousse into silicone molds, fill halfway. Place cookie rounds on top and freeze for at least 4 hours.
  8. Heat mirror glaze to 90°F (32°C). Invert molds to release domes and pour glaze over them.

Nutrition

Serving: 1domesCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 80mgIron: 1mg

Notes

These mousse domes can be prepared a day in advance and stored in the freezer.

Tried this recipe?

Let us know how it was!