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Gingerbread Latte Mousse Domes Dessert

Gingerbread Latte Mousse Domes Dessert: Festive & Irresistible Treat

These Gingerbread Latte Mousse Domes are a festive dessert that combines creamy mousse, rich espresso, and a tender cookie base.
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Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 6 hours
Total Time 7 hours 15 minutes
Servings: 12 domes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse Base
  • 2 tablespoons Strong Brewed Espresso Freshly brewed for best flavor.
  • 1/2 cup Brown Sugar Use dark or light brown sugar.
  • 8 ounces White Chocolate Can substitute with dark chocolate.
  • 1 teaspoon Cinnamon Adjust quantity for spice preference.
  • 1/2 teaspoon Cloves Adjust quantity for spice preference.
  • 1/2 teaspoon Nutmeg Adjust quantity for spice preference.
  • 1 cup Mascarpone Cheese Coconut cream works as a dairy-free alternative.
  • 1 tablespoon Gelatin Bloom in warm espresso.
For the Cookie Base
  • 1/2 cup Molasses Honey can be used as a lighter alternative.
  • 1 large Egg Yolk Bind the cookie dough together.
For the Glaze
  • 1/2 cup Condensed Milk Adjust sugar if using sweetened.
  • 8 ounces Additional White Chocolate Cool before pouring over the domes.

Equipment

  • Silicone molds
  • Mixing bowl
  • Saucepan
  • electric mixer
  • Double Boiler
  • Spatula

Method
 

Mousse Preparation
  1. Bloom gelatin in a small bowl with 2 tablespoons of warm brewed espresso for about 5 minutes.
  2. Combine gelatin mixture with brown sugar, cinnamon, cloves, and nutmeg in a saucepan over low heat until sugar dissolves.
  3. Remove from heat, melt white chocolate, and whisk into the gelatin mixture. Cool at room temperature for about 15 minutes.
Whipped Cream
  1. Combine 1 cup of mascarpone cheese and 1 cup of heavy cream in a bowl, and whip until soft peaks form (3-5 minutes).
  2. Fold in the cooled espresso mixture using a spatula until fully combined.
Cookie Preparation
  1. Mix together 1/2 cup of molasses, 1/2 cup of brown sugar, and one egg yolk until smooth.
  2. Gradually add 1 1/4 cups of all-purpose flour until a soft dough forms. Refrigerate for 30 minutes.
Assembly
  1. Preheat oven to 350°F (175°C). Roll out the chilled dough to 1/4 inch thick and cut out pieces for molds.
  2. Place a cookie round at the base of each mold, fill generously with mousse, press gently to seal, and freeze for at least 6 hours.
Glazing
  1. Melt 8 ounces of white chocolate with 1/2 cup condensed milk over a double boiler until smooth.
  2. Allow to cool to approximately 90°F (32°C) before glazing the unmolded mousse domes.
  3. Pour the glaze over each dome, allowing it to set for 20-30 minutes at room temperature.

Nutrition

Serving: 1domesCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 400IUCalcium: 80mgIron: 1mg

Notes

These Gingerbread Latte Mousse Domes are perfect for holiday gatherings and can be made ahead of time. Store glazed domes in an airtight container in the fridge for up to 3 days.

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