Description
These Christmas Gingerbread Latte Mousse Domes combine a spiced gingerbread cookie base with a coffee-infused, silky white chocolate mousse, all enveloped in a glossy mirror glaze. Perfect for festive occasions, these elegant domes offer a delightful blend of holiday flavors with a creamy texture and stunning presentation.
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 all-purpose flour, baking soda, salt, ground ginger, cinnamon, and cloves to combine the dry ingredients evenly. In a separate bowl, cream the softened unsalted butter with brown sugar until the mixture is light and fluffy. Stir in the molasses and egg yolk until fully incorporated. Gradually add the dry ingredients to this wet mixture, forming a soft dough. Roll out the dough to about ¼-inch thickness and cut into circles slightly larger than your dome molds’ base. Place the cookie rounds on a lined baking sheet and bake for 8–10 minutes until the edges are set. Allow the cookies to cool completely on a wire rack before assembling.
- Prepare the Coffee-Gingerbread Mousse: Sprinkle the powdered gelatin over cold water to bloom for 5 minutes. Meanwhile, gently warm the espresso or brewed coffee with brown sugar, cinnamon, ground ginger, and a pinch of nutmeg in a small saucepan until just warm, 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 coffee mixture cool to room temperature. In another bowl, whip the chilled heavy cream and optional mascarpone to soft peaks. Gently fold the cooled coffee mixture into the whipped cream until smooth and light, being careful to maintain the mousse’s airy texture.
- Assemble the Domes: Spoon the mousse into silicone dome molds, filling them about ¾ full. Take one gingerbread cookie round and press it gently into each mold, flat side up, aligning it with the bottom. Smooth the edges of the mousse if necessary. Place the filled molds in the freezer and freeze for at least 6 hours or overnight until completely firm.
- Make the Mirror Glaze: Bloom the powdered 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 starts to boil, then remove from heat. Stir in the bloomed gelatin until completely dissolved. Pour the hot mixture over the chopped white chocolate and let it sit for 1 minute. Use an immersion blender to blend until silky smooth, taking care to avoid air bubbles. Optionally, add a few drops of brown gel food coloring for color. Allow the glaze to cool to 90°F (32°C) before glazing the domes.
- Glaze the Domes: Carefully unmold the frozen mousse domes and place them on a wire rack set over a tray to catch the excess glaze. Working quickly, pour the cooled mirror glaze evenly over each dome in one continuous motion, allowing the glaze to drip off. Let the glaze set for a few minutes. Transfer the glazed domes to a serving tray using an offset spatula. Decorate with mini gingerbread cookies, a dusting of cocoa powder, or edible glitter or gold leaf as desired. Keep the domes chilled until ready to serve.
Notes
- Use high-quality silicone molds with a glossy interior for the best dome shape and smooth finish.
- You can prepare the domes and freeze them up to one week in advance; glaze them just before serving for the best appearance and texture.
- For a stronger coffee flavor, opt for espresso instead of brewed coffee.
Nutrition
- Serving Size: 1 dome
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
