Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Latte Mousse Domes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 68 reviews

  • Author: Alice
  • Total Time: 4 hours 25 minutes
  • Yield: 6 domes
  • Diet: Vegetarian

Description

These Gingerbread Latte Mousse Domes are a sophisticated no-bake dessert combining the cozy, festive flavors of gingerbread and espresso. The light and airy coffee-spiced mousse is infused with warm gingerbread spices and set into elegant dome shapes, finished with a silky chocolate glaze for a truly refined treat perfect for holiday gatherings, dinner parties, or any special occasion.

Ingredients

Gingerbread Latte Mousse

  • 1 cup heavy cream, cold
  • 4 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 tablespoon instant espresso powder
  • 2 tablespoons hot water
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon molasses

Optional Glaze

  • 1/2 cup dark chocolate, chopped
  • 1/4 cup heavy cream

For Garnish (optional)

  • Crushed gingerbread cookies
  • Whipped cream
  • Chocolate shavings

Instructions

  1. Dissolve Espresso Powder: In a small bowl, dissolve the instant espresso powder in the hot water. Set aside to cool slightly to ensure it’s not too hot when added to the mixture.
  2. Beat Cream Cheese: In a mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy, removing any lumps for a perfect mousse texture.
  3. Add Sweeteners and Spices: Incorporate the powdered sugar, molasses, vanilla extract, ground ginger, cinnamon, nutmeg, and cloves to the cream cheese. Beat the mixture until all ingredients are fully combined and smooth.
  4. Mix in Espresso: Gradually add the dissolved espresso mixture to the spiced cream cheese blend, mixing well to evenly distribute the coffee flavor throughout the mousse base.
  5. Whip Heavy Cream: In a separate chilled bowl, whip the cold heavy cream using an electric mixer until soft peaks form, ensuring the cream is light and airy for folding.
  6. Fold Whipped Cream: Gently fold the whipped cream into the spiced cream cheese mixture using a spatula, combining them carefully to maintain the mousse’s light texture and smooth consistency.
  7. Fill Molds: Spoon or pipe the mousse into silicone dome molds, smoothing the tops with a spatula for an even surface. Cover the molds and freeze them for at least 4 hours or until completely firm.
  8. Prepare Chocolate Glaze: If using the glaze, heat the heavy cream until it is steaming but not boiling. Pour the hot cream over the chopped dark chocolate and let sit for 1 minute, then stir gently until the mixture is smooth and glossy. Allow the glaze to cool slightly before use.
  9. Glaze the Domes: Unmold the frozen mousse domes carefully and place them on a wire rack. Pour the cooled chocolate glaze evenly over each dome, covering them completely.
  10. Chill Before Serving: Refrigerate the glazed domes for 20 to 30 minutes to let the glaze set slightly. Garnish with crushed gingerbread cookies, whipped cream, or chocolate shavings as desired before serving.

Notes

  • The domes can be prepared up to 3 days ahead and stored frozen until ready to serve.
  • To enhance the coffee flavor, increase the instant espresso powder to 1 1/2 tablespoons.
  • For a lighter, sweeter finish, substitute the dark chocolate glaze with white chocolate glaze.
  • Using silicone molds is recommended for clean and easy unmolding of the mousse domes.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://myhomemadecooking.com/gingerbread-latte-mousse-domes-recipe/