Name: Gingerbread Latte Mousse Domes
Prep time: 30 min
Cook time: 10 min
Total time: 5 h
Cuisine: American
Ingredients: 1 1/2 cups heavy whipping cream; 1/4 cup cream cheese or mascarpone (optional); 2 tsp powdered gelatin; 1/4 cup cold espresso or strong brewed coffee; 1 tsp ground ginger; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1/8 tsp ground nutmeg; 2 tbsp brown sugar or molasses; 1 tsp vanilla extract; 6 oz white chocolate or milk chocolate, chopped; 6 small rounds of spiced gingerbread cake, biscuit, or cookie; Neutral glaze or mirror glaze (optional for decoration)

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This Gingerbread Latte Mousse Domes recipe is the perfect way to blend the cozy flavors of the holidays into a show-stopping dessert. Each dome is a delicate combination of warm gingerbread spices and coffee-infused mousse, nestled over a spiced cake or biscuit base, and finished with a glossy glaze or festive decoration. It’s elegant, seasonal, and bursting with flavor in every bite.

Why You’ll Love This Recipe

I love how this recipe combines the comfort of a gingerbread latte with the sophistication of a mousse dessert. The creamy mousse is light and airy, but still rich with warm spices and just enough coffee to balance the sweetness. These domes not only taste like the holidays, but they look stunning too—perfect for impressing at a Christmas dinner or winter party. Plus, they can be made ahead of time, which makes entertaining so much easier. Gingerbread Latte Mousse Domes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heavy whipping cream
Cream cheese or mascarpone (optional for richness)
Powdered gelatin
Cold espresso or strong brewed coffee
Ground ginger
Ground cinnamon
Ground cloves
Ground nutmeg
Brown sugar or molasses
Vanilla extract
White chocolate or milk chocolate (for the mousse base)
Spiced gingerbread cake, biscuit, or cookie for the base
Neutral glaze or mirror glaze (optional for decoration)

Directions

I start by preparing the mousse. I bloom the gelatin in cold coffee, then melt it gently with the sugar and spices until smooth.
I melt the chocolate and allow it to cool slightly before mixing it with the coffee-spice mixture.
I whip the cream until soft peaks form and fold it into the cooled chocolate mixture, creating a smooth, airy mousse.
I pour the mousse into silicone dome molds, leaving a bit of space at the bottom for the base.
I gently press a small round of gingerbread cake or biscuit into each dome and freeze until solid—at least 4 hours or overnight.
Once frozen, I unmold the domes and glaze or decorate as desired.
I transfer the finished domes to the fridge to thaw gently for about 2 hours before serving.

Servings and timing

This recipe makes about 6 domes, depending on mold size. I usually prep everything the day before since the mousse needs to set in the freezer for at least 4 hours. Assembly takes about 30 minutes, and thawing before serving takes another 1.5 to 2 hours.

Variations

I sometimes swap out the espresso for chai concentrate to create a Ginger-Chai Mousse Dome.
For a more intense ginger flavor, I add crystallized ginger bits to the mousse or sprinkle them on top.
I can replace the gingerbread cake base with crushed ginger snaps mixed with butter, like a cheesecake crust.
Adding a caramel or coffee gel center inside the mousse adds an extra surprise element when cut open.
For a dairy-free version, I use coconut cream and dairy-free chocolate.

Storage/reheating

I store the mousse domes in an airtight container in the freezer for up to 2 weeks. Once glazed and decorated, I keep them in the fridge for up to 3 days. They don’t require reheating but should be thawed in the refrigerator for a couple of hours before serving for the best texture. Gingerbread Latte Mousse Domes

FAQs

How far in advance can I make Gingerbread Latte Mousse Domes?

I usually make them up to a week in advance and store them in the freezer. I just glaze and decorate the day before serving.

Can I make this recipe without a dome mold?

Yes, I’ve made this in cups or ramekins before. The shape isn’t the same, but the flavors are still perfect.

What can I use instead of gelatin?

Agar-agar works as a vegetarian alternative, though I adjust the quantity slightly since it’s more potent than gelatin.

Can I skip the coffee?

Definitely. I just replace it with warm milk or a chai tea infusion if I want the spice without the coffee flavor.

How do I get the glaze so shiny?

I use a mirror glaze with a bit of gelatin and glucose syrup. It pours smoothly over frozen domes for that glassy finish.

Conclusion

These Gingerbread Latte Mousse Domes are my favorite way to bring some holiday magic to the dessert table. The combination of warm spice, creamy texture, and elegant presentation makes them unforgettable. Whether I’m making them for a festive gathering or just treating myself, they never fail to impress.