Gingerbread Latte Mousse Domes
Delicate mousse domes infused with espresso and warm gingerbread spice, topped with a silky white chocolate glaze and set on a crunchy cookie base. Perfect make-ahead dessert for the holidays.
Equipment
- 1 Mixing bowl Large
- 1 Saucepan
- 1 Silicone dome mold
Ingredients
Mousse
- 2 cups heavy cream for mousse
- 1 cup whole milk
- 1 cup white chocolate chips for mousse
- 2 tablespoons instant espresso powder
- 2 teaspoons gingerbread spice for mousse
- 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 for glaze
- 1 cup heavy cream for glaze
- 1 teaspoon gingerbread spice for glaze
Instructions
Instructions
- Sprinkle gelatin over cold water and let it bloom for 5 minutes.
- In a saucepan over medium heat, combine heavy cream, whole milk, sugar, espresso powder, and gingerbread spice. Stir until sugar dissolves and mixture is hot, not boiling.
- Remove from heat and add white chocolate chips. Stir until completely melted and smooth.
- Add bloomed gelatin into the mix and stir until dissolved.
- Whip heavy cream until thick and fold into cooled mixture.
- Pour into silicone dome molds and refrigerate for at least 4 hours.
- Mix cookie crumbs with melted butter and press into rounds. Place each dome on cookie base once unmolded.
- Warm cream for glaze, pour over white chocolate chips and add gingerbread spice. Stir until smooth and spoon over domes. Chill 30 minutes before serving.
Notes
Serve chilled for best flavor. Wrap loosely in plastic and refrigerate up to 3 days or freeze for up to 2 months. Use offset spatula to unmold domes smoothly.