Description
Indulging in festive treats during the holiday season creates cherished memories, and what better way to celebrate than with Gingerbread Latte Mousse Domes?
Ingredients
Scale
- FOR THE GINGERBREAD COOKIE BASE:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- 6 tbsp unsalted butter, softened
- ¼ cup brown sugar
- ¼ cup molasses
- 1 egg yolk
- FOR THE COFFEE-GINGERBREAD MOUSSE:
- 1 tsp powdered gelatin
- 2 tbsp cold water
- 1 cup heavy cream (chilled)
- ¼ cup mascarpone (optional)
- ¼ cup strong brewed espresso or coffee (cooled)
- ⅓ cup white chocolate, melted
- 2 tbsp brown sugar
- ½ tsp cinnamon
- ¼ tsp ground ginger
- Pinch of nutmeg
- ½ tsp vanilla extract
- FOR THE MIRROR GLAZE:
- 1 ½ tsp powdered gelatin
- 2 tbsp cold water
- ⅓ cup sweetened condensed milk
- ½ cup sugar
- ¼ cup water
- ⅓ cup white chocolate, chopped
- A few drops of brown gel food coloring (optional)
- OPTIONAL DECORATION:
- Mini gingerbread cookies
- Cocoa powder for dusting
- Edible glitter or gold leaf
Instructions
- Begin by preheating your oven to 350°F (175°C). In a medium mixing bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves until well combined. In another bowl, beat the softened butter and brown sugar until light and fluffy, which will create a delectable texture for your cookie base. Gradually add the molasses and the egg yolk, mixing thoroughly until combined. Carefully add the dry ingredients to your wet mixture to form a soft dough. Roll out this dough to about ¼-inch thickness and use a cookie cutter to create circles that are slightly larger than the bases of your dome molds. Place the circles on a lined baking sheet and bake in the preheated oven for 8 to 10 minutes, or until the edges are set and golden. Once baked, transfer them to a wire rack to cool completely.
- To create your gingerbread latte mousse, start by blooming the gelatin. Sprinkle it over the cold water and let it rest for approximately 5 minutes. While the gelatin is blooming, warm the brewed espresso gently in a small saucepan along with the brown sugar, cinnamon, ginger, and nutmeg until the mixture is comfortably warm but not boiling. Once warmed, remove from heat and stir in the bloomed gelatin until it’s fully dissolved. Integrate the melted white chocolate and vanilla extract, mixing until smooth. Allow the mixture to cool to room temperature before proceeding. In another bowl, beat the chilled cream and the optional mascarpone until soft peaks form. Gently fold the cooled coffee mixture into the whipped cream, ensuring a smooth, airy mousse that’s free from lumps.
- Fill your silicone dome molds with the gingerbread mousse, ensuring they are packed about ¾ full. Position a gingerbread cookie base flat side up into each mold, carefully pressing it down to align with the mousse. If needed, smooth the edges of the mousse around the cookie base for an even finish. Place the filled molds in the freezer, allowing the mousse domes to firm up for at least 6 hours or preferably overnight. The freezing process is crucial to achieving that delightful dome shape and texture.
- To prepare the mirror glaze, begin by blooming the gelatin again in cold water as you did previously. Meanwhile, in a small saucepan, combine the sugar, water, and sweetened condensed milk, bringing it to a gentle boil over medium heat. Once it reaches this stage, remove the saucepan from heat and incorporate the bloomed gelatin until it’s completely dissolved. Pour this warm mixture over the chopped white chocolate and let it rest for 1 minute to allow the chocolate to melt. Using your immersion blender, blend the mixture until it’s velvety smooth, being careful to keep the air bubbles out. If desired, infuse a few drops of brown gel food coloring for that signature gingerbread color. Allow the glaze to cool to 90°F (32°C) before use.
- Once the mousse domes are fully frozen, gently remove them from the molds. Place them on a wire rack positioned over a tray to catch any excess glaze. Working quickly, pour the mirror glaze over each dome in a single, continuous motion, ensuring an even coating. Allow the glaze to set for a few minutes before transferring the domes to your serving tray using an offset spatula. Decorate the domes using the mini gingerbread cookies, a light dusting of cocoa powder, or a sprinkle of edible glitter for that festive touch. Keep them chilled until you’re ready to serve them to your guests.
Notes
Ensure all ingredients, especially the cream, are chilled prior to preparation, as this yields a fluffier mousse. If available, use high-quality white chocolate, as it enhances the overall flavor, making the mousse rich and decadent.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 350 per serving
- Sodium: 110 mg
- Protein: 6 g