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A close-up view of several individual coffee mousse domes arranged on a holiday-themed table setting, showcasing their perfect shape and smooth finish.

Gingerbread Latte Mousse Domes: The Ultimate Holiday Dessert

Create elegant Gingerbread Latte Mousse Domes with this foolproof recipe. Featuring a spiced cookie base and silky coffee mousse, it's the perfect make-ahead holiday dessert to impress your guests and satisfy any coffee lover's craving.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 domes
Course: Dessert
Cuisine: American, French
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1/4 cup molasses
  • 1 large egg yolk
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 1/2 tsp unflavored gelatin powder
  • 2 tbsp cold water
  • 1 cup whole milk
  • 3 large egg yolks
  • 1/3 cup granulated sugar
  • 2 tsp instant espresso powder
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy whipping cream cold

Equipment

  • 1 Silicone Dome Molds 2.5 to 3-inch diameter
  • 1 Electric Mixer
  • 2 Saucepans

Method
 

Gingerbread Cookie Base
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, and salt.
  3. In a larger bowl, cream the butter and brown sugar with an electric mixer until light and fluffy. Beat in the molasses and egg yolk.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined.
  5. Roll the dough to 1/4-inch thickness on a floured surface. Cut out circles with a round cookie cutter and place on the baking sheet.
  6. Bake for 8-10 minutes. Let cool completely on a wire rack.
Latte Mousse & Assembly
  1. Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5-10 minutes.
  2. Heat the milk in a saucepan until it simmers. In a separate bowl, whisk egg yolks and sugar. Slowly pour the hot milk into the yolk mixture, whisking constantly.
  3. Return the mixture to the saucepan and cook over low-medium heat, stirring, until it thickens enough to coat a spatula.
  4. Remove from heat. Stir in the bloomed gelatin, espresso powder, and vanilla extract until smooth. Strain through a fine-mesh sieve and let it cool to room temperature.
  5. In a separate bowl, whip the heavy cream to soft peaks.
  6. Gently fold the whipped cream into the cooled coffee custard in two additions until fully combined.
  7. Spoon or pipe the mousse into silicone dome molds. Press a gingerbread cookie base onto the mousse in each mold.
  8. Freeze for at least 6 hours, or overnight, until solid. Unmold and decorate as desired before serving.

Notes

Ensure the coffee custard is completely cooled before folding in the whipped cream to prevent it from melting.
The mousse domes must be frozen solid for a clean release from the molds.