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Gingerbread Latte Mousse Domes

Elegant holiday mousse cakes featuring a spicy gingerbread cookie base, creamy espresso-infused mousse, and a glossy mirror glaze finish.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Freezing Time 6 hours
Total Time 1 hour
Servings: 6 Domes
Course: Dessert
Cuisine: French, Holiday
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Base
  • 1.5 cups all-purpose flour
  • 0.5 cup butter cold, cubed
  • 0.25 cup brown sugar
  • 2 tbsp molasses
  • 1 tsp ground ginger
  • 0.5 tsp cinnamon
Latte Mousse
  • 1 tbsp powdered gelatin
  • 0.5 cup whole milk
  • 2 large egg yolks
  • 2 tbsp instant espresso powder
  • 1 cup heavy cream cold
  • 0.25 cup sugar
Garnish
  • 1 tsp cocoa powder for dusting
  • 6 pc mini gingerbread men cookies

Equipment

  • Semi-sphere Silicone Mold
  • Stand Mixer
  • Saucepan
  • Digital Thermometer

Method
 

  1. Prepare the Base: Mix flour, spices, sugar, and butter until crumbly. Add molasses and mix until a dough forms.
  2. Roll out dough and cut circles slightly larger than your molds. Bake at 350°F (175°C) for 10-12 mins. Cool completely.
  3. Make Mousse: Bloom gelatin in 2 tbsp cold water. Heat milk in a saucepan. Whisk yolks and sugar. Temper hot milk into yolks, return to pan, and thicken slightly.
  4. Stir espresso powder and bloomed gelatin into the hot custard until dissolved. Let cool to room temperature.
  5. Whip heavy cream to soft peaks. Gently fold into the cooled coffee custard.
  6. Pour mousse into silicone molds. Freeze overnight (at least 6 hours).
  7. Unmold frozen domes onto the cooled cookie bases.
  8. Optional: Pour a mirror glaze over the frozen domes before placing on cookies for extra shine.
  9. Garnish with a dusting of cocoa and a mini gingerbread man. Thaw in fridge for 2 hours before serving.

Notes

Ensure the mousse is completely frozen before trying to remove from the silicone mold.