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Gingerbread Latte Mousse Domes

Gingerbread Latte Mousse Domes: A Cozy Holiday Delight

Indulge in Gingerbread Latte Mousse Domes, a delightful dessert that blends festive flavors of gingerbread with rich espresso.
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Prep Time 1 hour
Cook Time 15 minutes
Freezing Time 6 hours
Total Time 7 hours 15 minutes
Servings: 12 domes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 1 cup Espresso Use espresso for optimal flavor.
  • ½ cup Brown Sugar Substitute with light or dark brown sugar if preferred.
  • 6 ounces White Chocolate Try milk chocolate for a different taste.
  • 1 teaspoon Ground Cinnamon Nutmeg or allspice can also enhance the flavor profile.
  • 1 teaspoon Ground Ginger Fresh ginger can be swapped in but adjust quantities.
  • ½ teaspoon Cloves Omit or replace with allspice if necessary.
  • 1 tablespoon Gelatin Essential for setting the mousse.
  • 8 ounces Mascarpone Cheese Substitute with cream cheese for a tangy alternative.
  • 1 cup Heavy Cream Whip to create lightness; chill it beforehand.
For the Cookie Base
  • 1 large Egg Yolk Can be omitted if using a commercial binder.
  • 2 tablespoons Molasses Honey can be a substitute but alters the flavor slightly.

Equipment

  • Silicone molds
  • saucepan
  • Whisk
  • mixing bowls
  • Baking Sheet

Method
 

Gingerbread Latte Mousse Domes Instructions
  1. Step 1: Bloom the Gelatin - Start by blooming the gelatin in a small bowl filled with cold water for about 5-10 minutes.
  2. Step 2: Prepare the Espresso Mixture - In a saucepan, gently warm 1 cup of espresso along with ½ cup of brown sugar over low heat, stirring until the sugar dissolves completely.
  3. Step 3: Melt the White Chocolate - In a heatproof bowl, melt 6 ounces of white chocolate until smooth.
  4. Step 4: Whip the Mascarpone and Cream - Whip 1 cup of heavy cream until soft peaks form, then whip 8 ounces of mascarpone until smooth.
  5. Step 5: Prepare the Cookie Base - In a large mixing bowl, whisk together 2 cups of flour, 1 tablespoon of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground cloves, ½ cup of brown sugar, 1 egg yolk, and 2 tablespoons of molasses.
  6. Step 6: Bake the Cookie Rounds - Preheat your oven to 350°F (175°C) and bake the cookie rounds for 10-12 minutes.
  7. Step 7: Assemble the Mousse Domes - Once the mousse has set, fill each silicone mold halfway with the mousse and press a baked cookie round into the center.
  8. Step 8: Freeze the Mousse Domes - Cover the filled molds with plastic wrap and place them in the freezer for at least 4-6 hours.
  9. Step 9: Prepare the Glaze - Heat 1 cup of heavy cream until just simmering and stir in 8 ounces of chopped chocolate until melted.
  10. Step 10: Glaze the Frozen Domes - Remove the frozen mousse domes from the silicone molds and pour the glaze over each dome.
  11. Step 11: Serve - Once the glaze has set, serve the Gingerbread Latte Mousse Domes chilled.

Nutrition

Serving: 1domesCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 75mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store leftover mousse domes in an airtight container in the fridge for up to 3 days. These can also be frozen before glazing for up to 2 weeks.

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