Christmas Gingerbread Latte Mousse Domes Recipe
This festive Christmas Gingerbread Latte Mousse Domes recipe combines the warm, spicy flavors of gingerbread with the rich, creamy texture of a coffee-infused mousse, all elegantly presented on a gingerbread cookie base and topped with a shiny mirror glaze. Perfect for holiday gatherings, these delicate mousse domes offer a delightful balance of spices, coffee, and sweetness, finished with optional decorative touches like mini gingerbread cookies, cocoa powder, and edible glitter.
- Prep Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Total Time: 5 hours 30 minutes
- Yield: 8 mousse domes 1x
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
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
- Prepare Gingerbread Cookie Base: In a bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. In another bowl, cream the softened butter with brown sugar until fluffy. Mix in molasses and egg yolk. Gradually add dry ingredients to wet, mixing to form a dough. Wrap dough and chill for at least 1 hour. Roll out dough to about ¼ inch thick and cut into circles to fit your mousse dome molds. Bake at 350°F (175°C) for 10-12 minutes until firm but not overly browned. Let cool completely.
- Bloom Gelatin for Mousse: Sprinkle powdered gelatin over cold water and let it sit for 5 minutes to bloom.
- Make Mousse Base: Warm the bloomed gelatin gently until dissolved. In a bowl, whip chilled heavy cream to soft peaks. In another bowl, mix mascarpone (if using), cooled espresso, melted white chocolate, brown sugar, cinnamon, ground ginger, nutmeg, and vanilla extract until smooth. Stir in dissolved gelatin and gently fold in whipped cream until fully combined.
- Assemble Mousse Domes: Place gingerbread cookie bases at the bottom of dome molds. Pour the coffee-gingerbread mousse mixture over the cookie bases, filling molds. Smooth tops and refrigerate for at least 4 hours or until set overnight.
- Prepare Mirror Glaze: Bloom gelatin in cold water for 5 minutes. Combine sugar, water, and sweetened condensed milk in a saucepan and bring to a gentle boil. Remove from heat and stir in gelatin until dissolved. Pour mixture over chopped white chocolate and let it sit for 5 minutes before stirring gently until smooth and glossy. Add brown gel food coloring if desired for a warm hue.
- Glaze the Mousse Domes: Remove mousse domes from molds and place on a wire rack over a tray. Pour mirror glaze evenly over each dome to coat completely. Refrigerate again to set the glaze.
- Decorate and Serve: Garnish mousse domes with mini gingerbread cookies, dust lightly with cocoa powder, and optionally add edible glitter or gold leaf for festive sparkle. Serve chilled and enjoy a sophisticated holiday dessert.
Notes
- Ensure the espresso or coffee is cooled before mixing with mousse ingredients to avoid melting the whipped cream.
- Optional mascarpone adds richness to the mousse but can be omitted for a lighter texture.
- The gingerbread cookie base can be made ahead and stored airtight to maintain crispness.
- Mirror glaze should be poured when it cools to about 90°F (32°C) for best coating results.
- Use silicone dome molds for easy release of mousse domes.
- Refrigerate mousse domes for at least 4 hours or preferably overnight for best set and flavor development.
Keywords: gingerbread mousse, Christmas dessert, gingerbread latte, mousse dome, holiday dessert, coffee mousse, mirror glaze dessert