Gingerbread Latte Mousse Domes Recipe

Introduction

These Gingerbread Latte Mousse Domes combine the warm spices of gingerbread with rich coffee mousse, all encased in a smooth mirror glaze. Perfect for festive occasions or a special dessert that impresses with every bite.

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.
2. Step 2: 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.
3. Step 3: To prepare the mousse, sprinkle 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 dissolved.
4. Step 4: Remove from heat and stir in melted white chocolate and vanilla extract. Let the mixture cool to room temperature.
5. Step 5: 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.
6. Step 6: 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. Freeze for at least 6 hours or overnight until firm.
7. Step 7: For 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 until just boiling, then remove from heat and stir in the bloomed gelatin until dissolved.
8. Step 8: Pour the hot mixture over chopped white chocolate and let sit for 1 minute. Blend with an immersion blender until smooth, avoiding air bubbles. Add brown food coloring if desired. Cool the glaze to 90°F (32°C).
9. Step 9: Remove frozen mousse domes from molds and place on a wire rack over a tray. Quickly pour the glaze evenly over each dome in one smooth motion. Let excess glaze drip off and set for a few minutes.
10. Step 10: Transfer glazed domes to a serving tray using an offset spatula. Decorate with mini gingerbread cookies, a dusting of cocoa powder, or edible glitter. Keep chilled until serving.

Tips & Variations

• Use mascarpone in the mousse for an extra creamy texture, or omit it for a lighter version.
• Replace espresso with strong black tea for a different yet complementary flavor.
• Freeze the domes on parchment paper to make unmolding easier.
• For a more intense spice profile, increase the ginger and cinnamon slightly in the cookie base.

Storage

Keep the mousse domes refrigerated for up to 3 days before glazing. Once glazed, store in the refrigerator and consume within 24 hours for best texture and appearance. To serve, allow domes to sit at room temperature for 10–15 minutes. Do not refreeze after glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the gingerbread cookie base ahead of time?

Yes, you can bake the gingerbread cookies up to 3 days in advance. Store them in an airtight container at room temperature to keep them fresh before assembling the domes.

What if I don’t have dome molds?

If you don’t have silicone dome molds, you can use small bowls lined with plastic wrap. After freezing, gently remove and glaze as instructed.

Gingerbread Latte Mousse Domes Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

This Gingerbread Latte Mousse Domes recipe combines the warm spices of gingerbread cookies with a creamy coffee-gingerbread mousse, topped with a glossy white chocolate mirror glaze and festive decorations. Perfect for holiday celebrations or a decadent dessert, these elegant mousse domes balance rich coffee flavors with cozy spice notes and a luxurious texture.

• Author: Daniel
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 7 hours 40 minutes
• Yield: 8 mousse domes 1x
• Category: Dessert
• Method: Freezing
• Cuisine: American

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 all-purpose flour, baking soda, salt, ground ginger, cinnamon, and cloves to evenly distribute the spices. In a separate bowl, cream the softened unsalted butter and brown sugar until light and fluffy, then add molasses and the egg yolk, mixing thoroughly. Gradually incorporate the dry mixture to form a soft dough. Roll out the dough to approximately ¼-inch thickness and cut into circles slightly larger than your dome molds’ bases. Arrange these on a lined baking sheet and bake for 8 to 10 minutes until the edges are set and slightly firm. Transfer to a wire rack and cool completely.
2. Prepare the Coffee-Gingerbread Mousse: Bloom the gelatin by sprinkling it over cold water and letting it sit for 5 minutes. Gently heat strong brewed espresso, 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 the saucepan from heat and mix in melted white chocolate and vanilla extract. Allow this mixture to cool to room temperature. In a separate bowl, whip the chilled heavy cream and optional mascarpone until soft peaks form. Gently fold the cooled coffee-gingerbread mixture into the whipped cream until smooth and light.
3. Assemble the Domes: Spoon the mousse into silicone dome molds, filling about ¾ full. Gently press one gingerbread cookie round into each mold with the flat side up, aligning carefully at the bottom. Smooth the edges if necessary for a neat finish. Place the molds in the freezer and freeze for at least 6 hours or overnight until completely firm to ensure proper set and easy unmolding.
4. Make the Mirror Glaze: Bloom the gelatin in cold water and set aside. In a small saucepan over medium heat, combine sugar, water, and sweetened condensed milk and heat just until it begins to boil. Remove from heat and 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 perfectly smooth, taking care to avoid air bubbles. Add brown gel food coloring drops if desired for color. Allow the glaze to cool to approximately 90°F (32°C) before glazing.
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. Working quickly, pour the cooled mirror glaze evenly over each dome in one continuous motion. Let the glaze drip off and set for a few minutes. Transfer the domes carefully 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 you prefer. Keep the domes chilled until ready to serve for optimal texture and presentation.

Notes

• Ensure the mousse mixture is fully cooled before folding into whipped cream to prevent deflating.
• Using a silicone mold helps achieve smooth dome shapes and eases unmolding of frozen desserts.
• Chilling the mousse domes overnight improves flavor melding and structural integrity.
• Allow the mirror glaze to cool to about 90°F (32°C) for ideal pouring consistency; too hot will melt the mousse, too cold will be too thick to spread properly.
• Optional mascarpone cream adds richness but can be omitted for a lighter mousse.
• Decorations are optional but add festive flair perfect for holiday occasions.

Keywords: gingerbread, mousse domes, coffee, espresso dessert, holiday dessert, mirror glaze, white chocolate mousse, festive dessert