Gingerbread Latte Mousse Domes are an elegant holiday dessert inspired by the flavors of gingerbread cookies and warm coffeehouse lattes. With a spiced gingerbread base, creamy coffee-ginger mousse, and a glossy mirror glaze, this dessert feels festive, luxurious, and perfect for special celebrations.
Why You’ll Love This Recipe
These gingerbread mousse domes combine cozy holiday spices with smooth, creamy texture and a stunning presentation. They’re make-ahead friendly, freezer-stable, and ideal for Christmas dinners, holiday parties, or any winter occasion when you want a show-stopping dessert.
Gingerbread Latte Mousse Domes – A Gourmet Holiday Dessert
Ingredients
For the Gingerbread Cookie Base
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter softened
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 egg yolk
For the Coffee-Gingerbread Mousse
- 1 teaspoon powdered gelatin
- 2 tablespoons cold water
- 1 cup heavy cream chilled
- 1/4 cup mascarpone optional
- 1/4 cup strong brewed espresso or coffee cooled
- 1/3 cup white chocolate melted
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- Pinch of nutmeg
- 1/2 teaspoon vanilla extract
For the Mirror Glaze
- 1 1/2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1/3 cup sweetened condensed milk
- 1/2 cup sugar
- 1/4 cup water
- 1/3 cup white chocolate chopped
- Brown gel food coloring optional
Optional Decoration
- Mini gingerbread cookies
- Cocoa powder
- Edible glitter or gold leaf
Instructions
Make the Gingerbread Cookie Base
- Preheat the oven to 350°F (175°C). Whisk flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl. In another bowl, cream butter and brown sugar until light. Add molasses and egg yolk, mixing until smooth. Gradually add dry ingredients to form a soft dough. Roll out to 1/4-inch thickness and cut circles slightly larger than the dome molds. Bake for 8–10 minutes until edges are set. Cool completely.
Prepare the Mousse
- Bloom gelatin in cold water for 5 minutes. Warm the espresso with brown sugar, cinnamon, ginger, and nutmeg until just warm. Stir in gelatin until dissolved. Remove from heat and mix in white chocolate and vanilla. Cool to room temperature. Whip the cream and mascarpone to soft peaks, then gently fold in the coffee mixture until smooth.
Assemble the Domes
- Fill silicone dome molds about three-quarters full with mousse. Press a gingerbread cookie round on top, flat side up. Freeze for at least 6 hours or overnight until firm.
- Make the Mirror Glaze
- Bloom gelatin in cold water. Heat sugar, water, and condensed milk until just boiling. Remove from heat and stir in gelatin. Pour over white chocolate and blend until smooth. Add food coloring if desired. Cool glaze to 90°F (32°C).
Glaze the Domes
- Unmold frozen domes and place on a wire rack. Pour glaze evenly over each dome in one smooth motion. Let set, then transfer to a serving plate. Decorate as desired and keep chilled.
Notes
Ingredients
For the Gingerbread Cookie Base
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/4 cup brown sugar
1/4 cup molasses
1 egg yolk
For the Coffee-Gingerbread Mousse
1 teaspoon powdered gelatin
2 tablespoons cold water
1 cup heavy cream, chilled
1/4 cup mascarpone (optional)
1/4 cup strong brewed espresso or coffee, cooled
1/3 cup white chocolate, melted
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
Pinch of nutmeg
1/2 teaspoon vanilla extract
For the Mirror Glaze
1 1/2 teaspoons powdered gelatin
2 tablespoons cold water
1/3 cup sweetened condensed milk
1/2 cup sugar
1/4 cup water
1/3 cup white chocolate, chopped
Brown gel food coloring (optional)
Optional Decoration
Mini gingerbread cookies
Cocoa powder
Edible glitter or gold leaf
Instructions
Make the Gingerbread Cookie Base
Preheat the oven to 350°F (175°C). Whisk flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl. In another bowl, cream butter and brown sugar until light. Add molasses and egg yolk, mixing until smooth. Gradually add dry ingredients to form a soft dough. Roll out to 1/4-inch thickness and cut circles slightly larger than the dome molds. Bake for 8–10 minutes until edges are set. Cool completely.
Prepare the Mousse
Bloom gelatin in cold water for 5 minutes. Warm the espresso with brown sugar, cinnamon, ginger, and nutmeg until just warm. Stir in gelatin until dissolved. Remove from heat and mix in white chocolate and vanilla. Cool to room temperature. Whip the cream and mascarpone to soft peaks, then gently fold in the coffee mixture until smooth.
Assemble the Domes
Fill silicone dome molds about three-quarters full with mousse. Press a gingerbread cookie round on top, flat side up. Freeze for at least 6 hours or overnight until firm.
Make the Mirror Glaze
Bloom gelatin in cold water. Heat sugar, water, and condensed milk until just boiling. Remove from heat and stir in gelatin. Pour over white chocolate and blend until smooth. Add food coloring if desired. Cool glaze to 90°F (32°C).
Glaze the Domes
Unmold frozen domes and place on a wire rack. Pour glaze evenly over each dome in one smooth motion. Let set, then transfer to a serving plate. Decorate as desired and keep chilled.
Tips & Tricks
Chill the mousse mixture fully before filling molds for cleaner layers.
Use an immersion blender carefully to avoid air bubbles in the mirror glaze.
Freeze domes completely to ensure a smooth glaze finish.
Decorate just before serving for the freshest look.
Details
Prep Time: 45 minutes
Freeze Time: 6 hours
Total Time: 6 hours 45 minutes
Yield: 6–8 domes
Category: Dessert
Method: Baking, No-Bake
Cuisine: European-Inspired
Difficulty: Advanced
Dietary Notes: Vegetarian, Halal-friendly
Notes
These domes can be made up to two days ahead and stored in the freezer before glazing. Glaze the day of serving for best shine.
Nutrition (Approximate)
Calories: 420
Carbohydrates: 42 g
Protein: 6 g
Fat: 26 g
FAQ – Frequently Asked Questions
Can I skip the mirror glaze?
Yes, the domes can be served unglazed with cocoa powder or powdered sugar.
Can I replace espresso with coffee?
Yes, any strong brewed coffee works well.
Do I need mascarpone?
It’s optional but adds extra creaminess.
How long do they keep?
Glazed domes keep refrigerated for up to 2 days.
Storage
Store finished domes in the refrigerator, loosely covered. Freeze unglazed domes for longer storage.
Similar Recipes
Gingerbread Cheesecake
Coffee Mousse Cups
Holiday Chocolate Mousse
Spiced Winter Desserts
Conclusion
Gingerbread Latte Mousse Domes are a festive, elegant dessert that brings holiday spices and coffeehouse comfort together in a beautiful presentation. Perfect for Christmas tables and winter celebrations, they’re a dessert that feels truly special.