Introduction

These Gingerbread Latte Mousse Domes combine the warm flavors of gingerbread spices and rich espresso in an elegant dessert. The soft mousse layered with a crunchy gingerbread cookie base and topped with a glossy mirror glaze makes for a beautiful and festive treat. Perfect for holiday gatherings or a special occasion.

A shiny dome-shaped dessert sits on a white round plate on a white marbled surface. The bottom layer is a light brown crumbly base. Above it is a smooth, glossy milk chocolate dome with a reflective surface that shows soft reflections of the surroundings. On the very top, a small gingerbread man cookie stands upright, adding a cute and festive touch. There are slight dustings of cocoa powder near the base of the dome. The image shows three similar domes softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Make the gingerbread cookie base by preheating the oven to 350°F (175°C). Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl. In another bowl, cream the softened butter and brown sugar until light and fluffy. Add the molasses and egg yolk, mixing until fully combined. Gradually add the dry ingredients to form a soft dough.
Step 2: Roll out the dough to ¼-inch thickness and cut into circles slightly larger than your dome molds. Place on a lined baking sheet and bake for 8–10 minutes until the edges are set. Allow to cool completely on a wire rack.
Step 3: Prepare the mousse by sprinkling gelatin over cold water and letting it bloom for 5 minutes. Heat espresso, brown sugar, cinnamon, ginger, and nutmeg gently until warm but not boiling. Stir in the gelatin until dissolved. Remove from heat; add melted white chocolate and vanilla extract. Let cool to room temperature.
Step 4: Whip the cold cream and mascarpone (if using) to soft peaks in a separate bowl. Gently fold the cooled coffee mixture into the whipped cream until smooth and light.
Step 5: 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 edges as needed. Freeze for at least 6 hours or overnight until firm.
Step 6: For the mirror glaze, bloom gelatin in cold water and set aside. Combine sugar, water, and sweetened condensed milk in a small saucepan and heat just to boiling. Remove from heat and stir in the gelatin until dissolved.
Step 7: Pour the hot mixture over chopped white chocolate, let sit for 1 minute, then blend with an immersion blender until smooth without air bubbles. Add brown food coloring if desired. Cool to 90°F (32°C).
Step 8: Remove frozen mousse domes from molds and place on a wire rack over a tray. Pour mirror glaze evenly over each dome in one smooth motion. Let glaze set for a few minutes.
Step 9: Transfer domes to a serving tray using an offset spatula. Decorate with mini gingerbread cookies, dust cocoa powder lightly, or add edible glitter as desired. Keep chilled until serving.

Tips & Variations

For a richer mousse, use mascarpone as it adds creaminess and depth.
Substitute espresso with strong brewed coffee if espresso is unavailable.
Use silicone molds with smooth surfaces for a perfect mirror glaze finish.
Add a pinch of cayenne pepper to the mousse mixture for a subtle spicy kick.

Storage

Store the mousse domes covered in the refrigerator for up to 3 days. Keep them chilled until just before serving to maintain their structure. If frozen, thaw in the refrigerator for several hours before glazing or serving. Leftover glaze can be refrigerated and gently reheated before use.

How to Serve

A dome-shaped dessert with three layers sits on a white marbled surface. The bottom layer is a dark brown crumbly base. The middle and top layers are a light brown creamy mousse with a smooth and airy texture. The entire dome is coated with a shiny, light brown glaze. Around the dessert, there is a circular drizzle of dark chocolate sauce with small brown crumbs scattered on and around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the gingerbread cookie base in advance?

Yes, you can bake the gingerbread cookie bases a day ahead and store them in an airtight container at room temperature to maintain freshness.

What if I don’t have gelatin? Can I use a substitute?

Gelatin provides the mousse’s structure and the mirror glaze’s shine. Agar-agar can be used as a vegetarian substitute, but follow package instructions carefully as setting properties differ.

Gingerbread Latte Mousse Domes Recipe

Print Recipe

★★★★★

4.5 from 142 reviews

This elegant Gingerbread Latte Mousse Domes recipe combines a spiced gingerbread cookie base with a creamy coffee-gingerbread mousse, all topped with a shiny mirror glaze. Perfect for holiday gatherings or special occasions, these domes balance warming spices and rich coffee flavor in a delicate, visually stunning dessert.

Author: Stella
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 6 hours 45 minutes (including freezing time)
Yield: 8–10 mousse domes 1x
Category: Dessert
Method: Freezing
Cuisine: American, Holiday

Ingredients

Scale

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

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 with brown sugar until light and fluffy. Add molasses and egg yolk, mixing until well combined. Gradually incorporate the dry ingredients to form a soft dough. Roll out the dough to ¼-inch thickness and cut into circles slightly larger than your dome molds. Arrange them on a lined baking sheet and bake for 8–10 minutes until edges are set. Let cool completely on a wire rack.
Prepare the Mousse: Bloom the gelatin by sprinkling it over cold water and let sit for 5 minutes. In a small saucepan, gently heat the espresso, brown sugar, cinnamon, ginger, and nutmeg until warm but not boiling. Stir in the bloomed gelatin until fully dissolved. Remove from heat and mix in melted white chocolate and vanilla extract. Allow to cool to room temperature. In a separate bowl, whip the chilled cream and mascarpone (if using) to soft peaks. Carefully fold the cooled coffee mixture into the whipped cream until smooth and light.
Assemble the Domes: Spoon the mousse into silicone dome molds, filling them about ¾ full. Gently press a cookie round, flat side up, into each mold, aligning with the bottom, smoothing edges as needed. Freeze for at least 6 hours or overnight until fully 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 it just starts to boil, then remove from heat. Stir in bloomed gelatin until dissolved. Pour the hot mixture over chopped white chocolate, let sit for 1 minute. Use an immersion blender to blend until smooth, avoiding air bubbles. Add a few drops of brown gel food coloring if desired. Cool glaze to about 90°F (32°C) before use.
Glaze the Domes: Remove frozen mousse domes from molds and place on a wire rack over a tray to catch excess glaze. Quickly pour the mirror glaze evenly over each dome in a continuous motion. Allow excess glaze to drip off and set for a few minutes. Transfer domes to a serving tray using an offset spatula. Decorate with mini gingerbread cookies, cocoa powder, or edible glitter as desired. Keep chilled until serving.

Notes

Ensure the mousse domes are completely frozen before glazing to achieve a smooth, even coating.
If mascarpone is not available, you can omit it, but it adds richness and stability to the mousse.
Use an immersion blender for the mirror glaze to avoid incorporating air bubbles that can cause imperfections.
You can prepare the gingerbread cookie base and mousse a day in advance to save time.
Adjust the coffee strength and spice levels to your preference for more intense flavors.

Keywords: Gingerbread mousse, coffee mousse dessert, holiday mousse dome, mirror glaze dessert, gingerbread latte, Christmas mousse