Gingerbread Latte Mousse Domes

Silky mousse domes infused with gingerbread spice and espresso atop a crisp ginger cookie base, finished with warm white chocolate glaze—perfect for holidays or cozy nights.

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Prep Time 30

Cook Time 10

Total Time 40

Course Soup

Cuisine Mexican

Servings 6 servings

Calories 420 kcal

Equipment

1 Mixing bowl
1 Silicone dome molds
1 Saucepan
1 Whisk

Ingredients

2 cups heavy cream
1 cup whole milk
1 cup white chocolate chips
2 tablespoons instant espresso powder
2 teaspoons gingerbread spice
2 tablespoons granulated sugar
2 envelopes unflavored gelatin
6 tablespoons cold water
2 cups ginger cookie crumbs
6 tablespoons melted butter
1 cup white chocolate chips for glaze
1 cup heavy cream for glaze
1 teaspoon gingerbread spice for glaze

Instructions

Bloom gelatin by sprinkling it over cold water in a small bowl. Let sit for 5 minutes.
In a saucepan, combine milk, white chocolate chips, espresso powder, sugar, and gingerbread spice. Heat on medium until smooth and melted.
Remove from heat and stir in the bloomed gelatin until dissolved.
Let the mixture cool to room temperature.
Whip heavy cream until soft peaks form.
Gently fold the cooled chocolate mixture into the whipped cream. Fill dome molds ¾ full and smooth the tops.
Refrigerate domes for at least 4 hours until fully set.
Mix cookie crumbs with melted butter and press into rounds as base. Unmold domes and place on bases.
Warm cream and pour over white chocolate for glaze. Stir in gingerbread spice. Spoon over domes and chill for 30 minutes before serving.

Notes

Chill thoroughly for best texture. Domes can be frozen and served later—just thaw overnight in the refrigerator.