Description
Celebrate the holiday season with these elegant Christmas Gingerbread Latte Mousse Domes. Featuring a spiced gingerbread cookie base, a rich coffee-gingerbread mousse, and a shiny mirror glaze, these festive domes combine classic holiday flavors with a luxurious mousse texture. Perfect for a special treat or a show-stopping dessert at your Christmas gathering.
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 mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. In another bowl, cream the softened butter with brown sugar until light and fluffy. Mix in the molasses and egg yolk until fully combined. Gradually add the dry ingredients to the wet mixture, combining into a dough. Wrap the dough and chill for at least 1 hour.
- Bake the Cookie Base: Preheat your oven to 350°F (175°C). Roll out the chilled dough to about ¼ inch thickness on a floured surface and cut into rounds or shapes that fit your mousse molds. Place on a baking sheet lined with parchment paper and bake for 10-12 minutes until firm but not browned. Let cool completely.
- Bloom Gelatin for Mousse: Sprinkle 1 tsp powdered gelatin over 2 tbsp cold water and let it bloom for about 5 minutes until it absorbs the water and becomes spongy.
- Prepare Coffee-Gingerbread Mousse: Heat a small amount of the cooled espresso and melt the bloomed gelatin in it. Allow to cool slightly but not set. In a separate bowl, whip the heavy cream with brown sugar, cinnamon, ginger, nutmeg, and vanilla extract until soft peaks form. Fold in the mascarpone if using and the melted white chocolate. Gently fold in the gelatin mixture and cooled espresso until all ingredients are well combined.
- Assemble Mousse Domes: Pour the mousse into silicone dome molds halfway, place a gingerbread cookie base piece inside each mold, then cover with more mousse to fill the molds. Smooth the tops and place the molds in the freezer to set for at least 4 hours or overnight.
- Prepare Mirror Glaze: Bloom the gelatin for the glaze by sprinkling 1 ½ tsp powdered gelatin over 2 tbsp cold water and let stand for 5 minutes. In a saucepan, combine sugar, water, and sweetened condensed milk; heat gently until sugar dissolves. Remove from heat, add the bloomed gelatin and stir until dissolved. Pour the mixture over the chopped white chocolate and stir to melt completely, adding gel food coloring if desired. Let the glaze cool to about 90°F (32°C).
- Glaze the Domes: Remove mousse domes from molds and place on a wire rack with a tray underneath. Pour the mirror glaze evenly over the frozen domes ensuring full coverage. Allow excess glaze to drip off before transferring domes to serving plates.
- Decorate: Garnish the mousse domes with mini gingerbread cookies, a light dusting of cocoa powder, and edible glitter or gold leaf for a festive look.
Notes
- You can substitute mascarpone with cream cheese for a tangier mousse.
- Ensure the mirror glaze is not too hot to prevent melting the mousse domes.
- Freeze the mousse domes thoroughly to achieve a smooth glaze finish.
- Use silicone molds for easy unmolding and shaping.
- Espresso can be replaced with strong black coffee if preferred.
Keywords: gingerbread mousse, Christmas dessert, holiday mousse domes, coffee mousse, mirrored glaze dessert