Go Back
Chocolate gingerbread mousse dome with creamy layers, glossy finish, gold leaf decoration, holiday dessert, cozy Christmas vibes.

Gingerbread Latte Mousse Domes – Festive Holiday Dessert

These festive Gingerbread Latte Mousse Domes feature a spiced gingerbread cookie base, a creamy coffee-infused mousse, and a glossy mirror glaze, perfect for a holiday treat.
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 domes
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Cookie Base
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ¼–½ tsp salt
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp cloves or warm-spice blend
  • 6 tbsp unsalted butter softened
  • ¼ cup brown sugar
  • ¼ cup molasses
  • 1 egg yolk
  • nutmeg or extra ginger Optional: pinch for stronger flavor
Gingerbread Latte Mousse
  • 1 cup heavy cream chilled
  • ¼ cup mascarpone or cream cheese
  • ⅓ cup white chocolate melted
  • 2 tbsp powdered or brown sugar
  • ¼ cup strong brewed espresso or coffee cooled
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • nutmeg Pinch
  • ½ tsp vanilla extract
  • 1 tsp powdered gelatin
  • 2 tbsp cold water to bloom
Mirror Glaze
  • ⅓ cup sweetened condensed milk
  • ½ cup granulated sugar
  • ¼ cup water
  • ⅓ cup white chocolate chopped
  • 1 ½ tsp powdered gelatin
  • 2 tbsp cold water
  • cocoa powder or brown gel food coloring Optional

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Rolling pin
  • Cookie cutter
  • Baking sheet
  • Silicone dome molds
  • Small saucepan
  • Spatula
  • Cooling rack
  • Blender (immersion or regular)
  • Measuring cups and spoons

Method
 

Gingerbread Cookie Base
  1. Preheat the oven to 350°F (175°C).
  2. Whisk together the flour, baking soda, salt, and spices in a bowl.
  3. Cream the softened butter, brown sugar, molasses, and egg yolk until smooth.
  4. Combine the wet and dry ingredients to form a dough; chill for 10–15 minutes if sticky.
  5. Roll the dough to ¼-inch thickness and cut circles matching your dome molds.
  6. Bake the cookies for 8–10 minutes until firm, then cool completely.
Gingerbread Latte Mousse
  1. Bloom 1 tsp of powdered gelatin in 2 tbsp of cold water for 5 minutes.
  2. Whisk together the cooled espresso, melted white chocolate, sugar, vanilla, and spices.
  3. Melt the bloomed gelatin and stir it thoroughly into the espresso mixture.
  4. Whip the heavy cream (and mascarpone, if using) to soft peaks.
  5. Gently fold the espresso mixture into the whipped cream to create the mousse.
  6. Pipe or spoon the mousse into silicone molds, filling them ¾ full.
  7. Tap the molds gently to release any air bubbles, then press a cooled cookie onto each dome.
  8. Freeze the mousse domes for 4–6 hours or overnight until completely solid.
Mirror Glaze & Assembly
  1. Bloom the second batch of powdered gelatin (1 ½ tsp in 2 tbsp cold water).
  2. Heat water, granulated sugar, and sweetened condensed milk in a saucepan until the sugar dissolves.
  3. Add the bloomed gelatin to the hot mixture, then pour it over the chopped white chocolate.
  4. Blend the glaze gently until it is smooth and glossy, then cool it to 90–95°F (32–35°C).
  5. Unmold the frozen mousse domes and place them on a cooling rack positioned over a baking sheet.
  6. Pour the cooled glaze over each dome in one slow, steady motion, ensuring full coverage.
  7. Decorate the glazed domes with sprinkles, gingerbread men, or edible glitter as desired.
  8. Chill the finished domes for at least 1 hour to allow the glaze to set before serving.

Notes

Ensure all components are properly chilled or frozen as directed for best results when assembling and glazing. The freezing time for the mousse is crucial for easy unmolding and glazing.