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Gingerbread Latte Mousse Domes

Gingerbread Latte Mousse Domes

These Gingerbread Latte Mousse Domes combine a soft gingerbread cake base, silky espresso mousse, and a glossy mirror glaze for a stunning holiday dessert centerpiece.
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Prep Time 40 minutes
Cook Time 20 minutes
Freezing Time 4 hours
Total Time 6 hours
Servings: 6 domes
Course: Dessert
Cuisine: Holiday, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Cake Base
  • 1 cup all-purpose flour
  • 1/4 cup brown sugar packed
  • 1/4 cup molasses
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1/4 cup milk room temperature
  • 1 large egg room temperature
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Latte Mousse
  • 1 cup heavy cream chilled
  • 1/3 cup granulated sugar
  • 1/4 cup strong espresso cooled
  • 1 tsp powdered gelatin
  • 2 tbsp cold water for blooming gelatin
  • 1 tsp vanilla extract
Mirror Glaze
  • 1 cup white chocolate chips
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water for heating with condensed milk
  • 1 tbsp powdered gelatin
  • 1/4 cup water for blooming gelatin
  • gel food coloring caramel, bronze or white, as desired
Garnish (Optional)
  • crushed gingerbread cookies for serving
  • espresso powder for dusting

Equipment

  • Silicone Dome Molds
  • Wire Rack
  • Saucepan
  • Immersion Blender

Method
 

  1. Preheat the oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, brown sugar, ginger, cinnamon, cloves, baking soda, and salt.
  3. In a separate bowl, whisk the molasses, melted butter, milk, and egg until smooth. Pour the wet ingredients into the dry and mix just until combined. Spread the batter evenly in the pan and bake for 14–16 minutes, or until a toothpick comes out clean. Cool completely, then cut into rounds that match the size of your dome molds.
  4. For the latte mousse, sprinkle the gelatin over 2 tablespoons of cold water in a small bowl and let bloom for 5 minutes. Gently warm the espresso and sugar in a saucepan until the sugar dissolves, then stir in the bloomed gelatin until fully melted. Let cool to lukewarm.
  5. Whip the chilled heavy cream with the vanilla extract to soft peaks. Gradually fold the cooled espresso mixture into the whipped cream until smooth and airy.
  6. Pipe or spoon the mousse halfway into silicone dome molds. Tap the molds on the counter to release air bubbles. Gently press a gingerbread cake round into each mold so the mousse comes up around the edges. Freeze for at least 4 hours, or until completely solid.
  7. For the mirror glaze, bloom the gelatin by sprinkling it over 1/4 cup cold water and letting it stand for 5–10 minutes. In a saucepan, heat the sweetened condensed milk and 1/4 cup water until steaming but not boiling. Remove from heat, add the white chocolate chips, and stir until melted and smooth. Add the bloomed gelatin and blend with an immersion blender, keeping the blender head submerged to avoid bubbles. Tint with gel food coloring if desired, then cool the glaze to 90–95°F (32–35°C).
  8. Unmold the frozen mousse domes and place them on a wire rack set over a tray. Pour the mirror glaze over each dome in one smooth motion, ensuring full coverage. Let the excess drip off for about 10 minutes.
  9. Carefully transfer the glazed domes to a chilled serving platter. Garnish with crushed gingerbread cookies or a light dusting of espresso powder. Refrigerate for at least 1 hour to allow the glaze to set before serving.

Notes

These Gingerbread Latte Mousse Domes are perfect for making ahead: freeze the filled molds up to a month in advance and glaze the domes the day you plan to serve. For a marbled effect, use two shades of glaze and swirl gently before pouring.