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Gingerbread Latte Mousse Domes served on a festive plate

Gingerbread Latte Mousse Domes

Indulge in these festive Gingerbread Latte Mousse Domes, featuring a creamy coffee-ginger mousse encased in a delicate chocolate shell. Perfect for holiday gatherings, they offer a sophisticated blend of spiced gingerbread and rich coffee flavors in a delightful individual dessert.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 domes
Course: Dessert
Cuisine: American, Holiday
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Mousse
  • 2 cups Heavy cream cold
  • 1/2 cup Powdered sugar
  • 4 oz Cream cheese softened
  • 2 tsp Espresso powder
  • 1 tbsp Gelatin powder
  • 1/4 cup Water cold
  • 1 tsp Ground ginger
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 2 tbsp Molasses
  • 1 tsp Vanilla extract
Chocolate Shell
  • 8 oz Dark chocolate finely chopped
  • 1 tbsp Coconut oil
Garnish
  • Whipped cream for serving
  • Gingerbread cookies crushed, for garnish
  • Cocoa powder for dusting

Equipment

  • Small bowl
  • Microwave-Safe Bowl
  • Large mixing bowl
  • Electric mixer
  • Chilled mixing bowl
  • Whisk
  • Spatula
  • Dome silicone molds
  • Double boiler or microwave
  • Parchment paper

Method
 

Mousse Preparation
  1. Sprinkle gelatin powder over cold water in a small bowl and let it bloom for 5-10 minutes.
  2. In a microwave-safe bowl, gently heat molasses, espresso powder, and spices until warm, then stir in the bloomed gelatin until dissolved.
  3. In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
  4. In a separate, chilled bowl, whip cold heavy cream until soft peaks form.
  5. Gently fold the espresso-gelatin mixture into the cream cheese mixture, then carefully fold in the whipped cream until just combined, being careful not to deflate the mousse.
  6. Pour the mousse into dome-shaped silicone molds and chill in the refrigerator for at least 4 hours, or until firm.
Assembly
  1. Melt chopped dark chocolate with coconut oil in a double boiler or microwave until smooth.
  2. Once mousse domes are firm, gently unmold them. Dip each dome into the melted chocolate, allowing excess to drip off, and place on parchment paper to set.
  3. Garnish the set domes with a dollop of whipped cream, a sprinkle of crushed gingerbread cookies, and a dusting of cocoa powder before serving.

Notes

For an extra kick, add a splash of Kahlua or coffee liqueur to the espresso mixture. Ensure your heavy cream is very cold and your mixing bowl is chilled for best whipping results.