Description

These Gingerbread Latte Mousse Domes are a delightful treat, blending rich espresso and creamy white chocolate with warm spices for a fabulous dessert that’s easy to prepare and impressively delicious. Perfect for sharing on special occasions.

Ingredients

Scale

1 cup espresso
1/2 cup brown sugar
1 cup white chocolate
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1 tablespoon gelatin
1 cup mascarpone
1/2 cup molasses
1 egg
2 teaspoons ginger

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Instructions

Bloom gelatin in cold water for a few minutes.
Combine warm espresso with brown sugar in a saucepan and stir until dissolved. Mix in white chocolate, cinnamon, cloves, and nutmeg, then remove from heat and let cool slightly.
In a mixing bowl, whip mascarpone with heavy cream until soft peaks form. Gently fold in the cooled espresso mixture until smooth and fluffy.
In another bowl, combine flour, ginger, and a pinch of salt. Mix in molasses and egg yolk until a soft dough forms. Roll out and cut circles for the cookie base.
Grease silicone dome molds and fill with mousse, leaving space at the top. Press cookie rounds into the mousse, then cover and freeze overnight.
Once frozen, warm glazing ingredients to around 90°F and remove mousse domes from molds. Place on a wire rack and pour glaze over the domes.
Decorate with cocoa powder or mini gingerbread cookies before serving.

Notes

For a milder coffee flavor, substitute espresso with regular coffee.
Ensure the glazing ingredients are at the right temperature for an even coat over the mousse domes.

Nutrition

Serving Size: 1 dome
Calories: 350
Sugar: 20g
Sodium: 100mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 40mg