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Gingerbread Latte Mousse Domes

Elegant holiday mousse domes blending gingerbread spice and espresso, glazed to glossy perfection for a festive dessert centerpiece.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 6 minutes
Servings: 6 domes
Course: Dessert
Cuisine: European, Holiday
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Mousse
  • 1 cup heavy whipping cream
  • 0.5 cup mascarpone cheese
  • 3 tbsp molasses
  • 2 tbsp brown sugar
  • 1 tsp ground ginger
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 tsp gelatin bloomed in 1 tbsp cold water
Espresso Layer
  • 0.25 cup espresso strongly brewed
  • 1 tbsp sugar
  • 1 tsp gelatin
  • 2 tbsp heavy cream
Cookie Base
  • 1 cup crushed gingersnap cookies
  • 3 tbsp melted butter
  • 1 tbsp brown sugar
Mirror Glaze
  • 0.5 cup sugar
  • 0.5 cup condensed milk
  • 0.5 cup water
  • 1 tbsp instant coffee
  • 1.5 tsp gelatin
  • 0.5 cup white chocolate chopped

Equipment

  • Mixing bowls
  • Silicone dome molds
  • Hand mixer
  • Saucepan
  • Wire rack

Method
 

  1. Bloom gelatin in cold water.
  2. Heat molasses, sugar, and spices; stir in vanilla and gelatin.
  3. Whip cream and mascarpone to soft peaks, fold in spiced mix.
  4. Prepare espresso layer with gelatin and cream.
  5. Fill silicone molds with mousse, add espresso center, freeze.
  6. Mix crushed cookies with butter and sugar for base.
  7. Prepare glaze by heating ingredients until smooth, cool to 90°F.
  8. Glaze frozen domes, place on cookie bases, and garnish.

Notes

Serve chilled. Glaze at 90°F for best results. Decorate with gingerbread cookies or coffee beans.