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Gingerbread Latte Mousse Domes

Light, creamy, and festive, these Gingerbread Latte Mousse Domes combine the cozy flavors of gingerbread with a coffee kick, creating a dessert that feels both elegant and homely.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert, Holiday Treat
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup All-purpose flour Can be substituted with gluten-free flour.
  • 1/4 tsp Salt To balance the sweetness.
  • 1/2 tsp Baking soda For leavening.
  • 1/4 cup Soft butter Room temperature.
  • 1/4 cup Brown sugar For flavor and sweetness.
  • 1/4 cup Molasses For that classic gingerbread flavor.
  • 1 tsp Ground ginger Freshly opened for the best flavor.
  • 1/2 tsp Cinnamon Add a hint of clove for depth.
  • 1 ea Round cookie cutter To match silicone dome molds.
For the Mousse
  • 1 cup Cold heavy cream Whipped to soft peaks.
  • 4 ea Egg yolks Whisked with sugar.
  • 1/2 cup Sugar To sweeten the mousse.
  • 1/2 cup Strong coffee or espresso Cool before mixing.
  • 1 tbsp Powdered gelatin Bloomed in cold water for structure.
  • 1 tbsp Water Used to bloom gelatin.
For Optional Glaze
  • 1/2 cup Heavy cream Warmed to melt the chocolate.
  • 4 oz Chopped white chocolate Melt into glaze.
  • 1 drop Espresso or cocoa powder For tinting the glaze.

Method
 

Building the Cookie Base
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, cream butter and brown sugar.
  3. Add molasses, then mix in flour, salt, baking soda, and spices.
  4. Chill the dough, then roll out and cut circles slightly smaller than the dome molds.
  5. Bake until edges are darker and centers are set, then cool.
Folding the Mousse
  1. Whip cold heavy cream to soft peaks.
  2. In a separate bowl, whisk egg yolks with sugar until pale.
  3. Stir in the cool coffee or espresso.
  4. Melt bloomed gelatin and whisk into the cooled coffee mixture.
  5. Fold in the whipped cream until smooth and fluffy.
Shaping and Chilling
  1. Spoon or pipe the mousse into silicone dome molds.
  2. Press the baked cookie disk on top of each dome.
  3. Freeze until firm enough to unmold.
Optional Glazing
  1. Warm heavy cream and melt in chopped white chocolate.
  2. Tint with espresso or cocoa powder before glazing the domes.

Notes

For a lighter dessert, keep portions small. Chill everything for better texture. Consider a topping bar for personalizing each serving.