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Featured image showcasing delicious Gingerbread Latte Mousse Domes, perfect for a holiday dessert.

Gingerbread Latte Mousse Domes

These Gingerbread Latte Mousse Domes are a delightful twist on holiday flavors, combining creamy coffee mousse with warm gingerbread spice. Elegant and impressive, they are perfect for holiday gatherings or special occasions, offering a unique and flavorful dessert experience.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 cups cold heavy cream
  • 2 tablespoons instant espresso powder
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon gelatin powder
  • 1/4 cup cold water
  • Whipped cream for serving optional
  • Gingerbread crumbles for sprinkling optional
  • Cinnamon sticks for decoration optional

Equipment

  • Mixing bowls
  • Whisk
  • Large bowl
  • Electric mixer
  • Plastic wrap
  • Rolling Pin
  • Cookie cutter (smaller than dome base)
  • Baking sheet
  • Parchment paper
  • Wire rack
  • Saucepan
  • Spatula
  • Dome molds (silicone recommended)
  • Measuring cups and spoons
  • Freezer

Method
 

  1. **Making the Gingerbread Cookie Base:**
  2. 1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  3. 2. Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. 3. Add Molasses and Egg: Beat in the molasses and egg until well combined.
  5. 4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. 5. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  7. 6. Roll and Cut: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a cookie cutter (slightly smaller than the base of your dome mold) to cut out cookies.
  8. 7. Bake the Cookies: Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until the edges are golden brown.
  9. 8. Cool Completely: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  10. **Preparing the Latte Mousse:**
  11. 1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom.
  12. 2. Heat Heavy Cream and Espresso: In a saucepan, combine 1 cup of the heavy cream with the instant espresso powder and granulated sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is hot, but not boiling.
  13. 3. Dissolve Gelatin: Remove the saucepan from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.
  14. 4. Cool Slightly: Let the mixture cool slightly for about 10-15 minutes. This prevents it from melting the remaining heavy cream.
  15. 5. Whip Remaining Cream: In a large bowl, whip the remaining 1 cup of heavy cream with the vanilla extract until stiff peaks form.
  16. 6. Combine Mixtures: Gently fold the espresso mixture into the whipped cream until just combined. Be careful not to deflate the whipped cream.
  17. **Assembling the Gingerbread Latte Mousse Domes:**
  18. 1. Prepare Dome Molds: Lightly grease your dome molds (silicone molds work best!) with a neutral oil or cooking spray.
  19. 2. Fill the Molds: Spoon the latte mousse into the dome molds, filling them almost to the top.
  20. 3. Add Cookie Base: Gently press a gingerbread cookie onto the top of each mousse-filled dome. This will form the base when you unmold them.
  21. 4. Freeze: Cover the molds with plastic wrap and freeze for at least 4 hours, or preferably overnight, until solid.
  22. **Unmolding and Serving:**
  23. 1. Unmold the Domes: Remove the frozen domes from the freezer. If using silicone molds, gently peel them away from the mousse. If using other types of molds, you may need to dip the bottoms briefly in warm water to loosen them.
  24. 2. Serve: Place each Gingerbread Latte Mousse Dome on a serving plate. Garnish with whipped cream, gingerbread crumbles, and a cinnamon stick, if desired.
  25. 3. Enjoy! Let the mousse thaw slightly for about 10-15 minutes before serving for the best texture.

Notes

For the mousse, ensure the gelatin is properly bloomed and the espresso mixture has cooled slightly before folding it into the whipped cream. Silicone molds are recommended for easy unmolding. To prevent cookies from becoming too hard, avoid overbaking. Store leftover mousse domes in the freezer for up to a week. Try adding 1/4 cup cocoa powder to the gingerbread cookie base for chocolate gingerbread domes, or add a few drops of peppermint extract to the latte mousse for a peppermint mocha flavor. Drizzle caramel sauce over the finished domes for an extra touch of sweetness.