Gingerbread Latte Mousse Domes

Gingerbread latte mousse domes with a silky texture and warm spice. Easy no fuss holiday dessert with a smooth glaze and a crisp cookie base.

I wanted a dessert with a holiday touch that still felt light after a big meal. These gingerbread latte mousse domes hit every note. The smooth texture and warm spice blend made the whole house smell inviting. My family stopped what they were doing and hovered around the kitchen while I worked on them.

I like how these domes look impressive without any fuss. The mousse stays soft and silky. The crumb base gives each bite a steady finish. The flavor reminds you of your favorite seasonal drink. The kids asked for seconds before they finished the first.

My wife lit up when she tried one. She said the blend of spice and coffee flavor reminded her of quiet winter mornings. These domes brought everyone to the table and kept them there. That is what I look for in any dessert. Something that makes people slow down and enjoy the moment.

Questions you may have about this recipe

Do I need special molds
Yes. Use silicone dome molds so the mousse releases cleanly.

Does the mousse set firm
Yes. Chill it long enough and it holds its shape while staying soft.

Is the coffee flavor strong
No. It stays mild and blends into the gingerbread spice.

Can I freeze the domes
Yes. Freeze them in an airtight container for up to one month.

Do I need a glaze
No. The glaze adds shine but the domes taste great without it.

What you need to make Gingerbread Latte Mousse Domes

Mousse
2 cups heavy cream
1 cup whole milk
1 cup white chocolate chips
2 tablespoons instant espresso powder
2 teaspoons gingerbread spice
2 tablespoons granulated sugar
2 envelopes unflavored gelatin
6 tablespoons cold water

Base
2 cups ginger cookie crumbs
6 tablespoons melted butter

Glaze
1 cup white chocolate chips
1 cup heavy cream
1 teaspoon gingerbread spice

How to make Gingerbread Latte Mousse Domes

Warm milk in a pot. Stir in espresso powder and sugar.

Sprinkle gelatin over cold water. Let it bloom for five minutes.

Add white chocolate chips to warm milk. Stir until smooth.

Add gingerbread spice. Stir again.

Warm softened gelatin until melted. Stir into milk mixture.

Whip heavy cream until thick. Fold into milk mixture.

Fill silicone dome molds three fourths full.

Chill for four hours.

Mix cookie crumbs and melted butter. Press into small rounds to fit domes.

Unmold domes. Place each dome on a cookie base.

Warm cream for glaze. Pour over white chocolate. Stir until smooth.

Spoon glaze over chilled domes.

Chill for thirty minutes before serving.

Tips

Keep the molds on a firm surface so the mousse sets evenly.

Use a small offset spatula to lift the domes without marks.

Chill the cookie bases so they stay firm under the mousse.

Serve the domes cold for the best flavor.

Reader reviews

⭐⭐⭐⭐⭐ Smooth texture and warm spice. My guests asked for the recipe. Linda P

⭐⭐⭐⭐ Rich flavor without feeling heavy. A new favorite. Carol B

⭐⭐⭐⭐⭐ My grandchildren loved the little gingerbread topper. Nice touch. Anne T

⭐⭐⭐⭐ Great dessert for a winter dinner. Easy steps. Mark S

⭐⭐⭐⭐⭐ Light, creamy, and full of holiday flavor. I plan to make these again. Diane R

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