Description
Celebrate the festive season with these elegant Christmas Gingerbread Latte Mousse Domes. Featuring a spiced gingerbread cookie base, a creamy coffee-gingerbread mousse, and a glossy mirror glaze, these domes combine holiday flavors with a sophisticated presentation. Perfect for impressing guests or indulging in a seasonal treat.
Ingredients
Scale
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
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
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, 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 the wet mixture, forming a soft dough. Roll out the dough to about ¼-inch thickness and cut 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.
- Prepare the Mousse: Sprinkle the gelatin over cold water and let it bloom for 5 minutes. In a small saucepan, gently heat 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 melted white chocolate and vanilla extract. Allow to cool to room temperature. In another 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 light.
- Assemble the Domes: Fill clean silicone dome molds about three-quarters full with the mousse. Press one gingerbread cookie round into each mold, flat side up to align with the base. Smooth edges if necessary. Freeze molds for at least 6 hours or overnight until completely firm.
- Make the Mirror Glaze: Bloom gelatin in cold water and set aside. In a small saucepan, combine sugar, water, and sweetened condensed milk. Heat over medium heat until just boiling, then remove from heat. Stir in bloomed gelatin until dissolved. Pour over chopped white chocolate and let sit for 1 minute. Use an immersion blender to blend until smooth, avoiding air bubbles. Add brown gel food coloring if desired. Cool glaze to 90°F (32°C) before use.
- Glaze the Domes: Remove the frozen mousse domes from their molds and place on a wire rack over a tray to catch excess glaze. Working quickly, pour the mirror glaze evenly over each dome in one continuous motion. Let excess drip off and set for a few minutes. Transfer the domes with an offset spatula to a serving tray. Decorate with mini gingerbread cookies, a light dusting of cocoa powder, or edible glitter if desired. Keep chilled until serving.
Notes
- Use high-quality silicone molds with a glossy interior for clean, smooth dome shapes and finishes.
- These domes can be prepared and frozen up to one week ahead; glaze just before serving for the best visual appeal.
- For a more intense coffee flavor, use espresso instead of brewed coffee in the mousse.
Nutrition
- Serving Size: 1 dome (approx. 150g)
- Calories: 370 kcal
- Sugar: 38 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 75 mg
