Gingerbread Latte Mousse Domes (Recipe for Printing)
Elegant mousse domes blend gingerbread spice, espresso, and creamy glaze—ideal for holiday parties, Christmas, or cozy winter nights. Save & click.
# What You Need:
→ Gingerbread Cookie Base
01 -
1 and 1/2 cups all-purpose flour
02 -
1 teaspoon ground ginger
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon ground cloves
06 -
1/4 teaspoon salt
07 -
6 tablespoons unsalted butter, softened
08 -
1/4 cup brown sugar
09 -
1 egg yolk
→ Coffee-Gingerbread Mousse
10 -
1 teaspoon powdered gelatin
11 -
2 tablespoons cold water
12 -
1/4 cup strong brewed espresso or coffee, cooled
13 -
2 tablespoons brown sugar
14 -
1/2 teaspoon ground cinnamon
15 -
1/4 teaspoon ground nutmeg
16 -
1/4 teaspoon ground ginger
17 -
1/3 cup white chocolate, melted
18 -
1/2 teaspoon vanilla extract
19 -
1 cup heavy cream, chilled
20 -
1/4 cup mascarpone cheese (optional)
→ Mirror Glaze
21 -
1 and 1/2 teaspoons powdered gelatin
22 -
2 tablespoons cold water
23 -
1/3 cup sweetened condensed milk
24 -
1/2 cup sugar
25 -
1/4 cup water
26 -
1/3 cup white chocolate, chopped
27 -
A few drops brown gel food coloring (optional)
→ Decoration
28 -
Mini gingerbread cookies
29 -
Cocoa powder, for dusting
30 -
Edible glitter or gold leaf
# How to Make It:
01 -
Preheat oven to 350°F (175°C). In a bowl, blend flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt. In a separate bowl, cream the softened butter and brown sugar until light and fluffy, then mix in the egg yolk. Combine dry ingredients with the butter mixture until a uniform dough forms. Chill dough for 30 minutes. Roll out the dough to 1/8 inch thickness, cut into rounds matching the dome mold base, and arrange on a parchment-lined baking sheet. Bake for 8–10 minutes until set, then let cool completely.
02 -
Sprinkle powdered gelatin over cold water in a small bowl to bloom, allowing it to sit for 5 minutes. In a saucepan, combine espresso, brown sugar, ground cinnamon, ground nutmeg, and ground ginger. Warm gently over medium heat, stirring, without boiling. Add bloomed gelatin, stir to dissolve fully, then remove from heat. Whisk in melted white chocolate and vanilla extract. Allow mixture to cool to room temperature. In a separate chilled bowl, whip heavy cream and optional mascarpone to soft peaks. Gently fold cooled coffee mixture into whipped cream until smooth and airy.
03 -
Bloom powdered gelatin in cold water for 5 minutes. In a small saucepan, combine sugar, water, and sweetened condensed milk. Heat over medium until just beginning to boil, then remove from heat. Stir in bloomed gelatin until fully dissolved. Pour hot mixture over chopped white chocolate and allow to sit for 1 minute. Blend thoroughly with an immersion blender until smooth, taking care to minimize air bubbles. If desired, add drops of brown gel food coloring. Let glaze cool to 90°F (32°C) before use.
04 -
Fill silicone dome molds about three-quarters full with prepared mousse. Press a cooled gingerbread cookie round into each dome with the flat side facing upward, aligning to the bottom. Smooth edges if necessary. Place molds in freezer and chill for at least 6 hours or overnight, until domes are fully set and firm.
05 -
Unmold frozen mousse domes onto a wire rack set over a tray. Pour mirror glaze over each dome, ensuring full coverage. Allow excess glaze to drip off, then transfer domes to serving plates. If desired, garnish with mini gingerbread cookies, cocoa powder dusting, and edible glitter or gold leaf before serving.
# Extra Tips:
01 -
For best results, ensure the mousse domes are thoroughly frozen before glazing to achieve a flawless smooth finish.