I still remember the first time I made these Gingerbread Latte Mousse Domes. It was a snowy afternoon, and I had just pulled a fresh batch of gingerbread cookies from the oven. The warmth of cinnamon and cloves filled the kitchen, while my espresso machine hissed in the background. I thought, why not marry those cozy flavors into a dessert that feels light, yet indulgent? A few hours and several “test bites” later, the mousse dome idea was born.
That Christmas, they were the talk of our dessert table, those glossy, round domes looked like something out of a fancy bakery. But here’s the secret: they’re easier than they look. And once you slice into one, revealing that soft gingerbread sponge tucked beneath fluffy espresso mousse? Game over.
Whether you’re entertaining a crowd or treating yourself to something special this season, these Gingerbread Latte Mousse Domes are guaranteed to impress.
A Festive Treat That Feels Like a Hug
The beauty of this dessert lies in its balance. You’ve got the cozy, nostalgic warmth of gingerbread paired with creamy espresso mousse and a dark chocolate glaze that shimmers like holiday lights. It’s rich, but not too heavy. Fancy-looking, but surprisingly low-effort. No complicated tempering or baking marathon required.
If you’ve loved the bold flavors in our Banana Chocolate Chip Cookies or want to add a gourmet twist to your Christmas lineup like with our Chocolate Chip Rice Krispie Cookies, this dessert checks every festive box.
Gingerbread Latte Mousse Domes Recipe
Prep Time: 40 minutes
Chill Time: 4+ hours
Servings: 6 domes
Difficulty: Moderate
Keyword: Gingerbread Latte Mousse Domes
Ingredients
For the Gingerbread Sponge:
- 1/2 cup all-purpose flour
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1 egg
- 1/4 tsp baking soda
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/8 tsp cloves
- Pinch of salt
For the Espresso Mousse:
- 1 cup heavy cream
- 1 tbsp instant espresso powder
- 1/4 cup white chocolate, melted
- 1 tsp powdered gelatin
- 1 tbsp water (for blooming)
For the Chocolate Glaze:
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup cocoa powder
- 1 tsp powdered gelatin
Optional Toppings:
- Mini gingerbread men
- Gold glitter dust
- Espresso beans
Instructions
- Make the Sponge:
Preheat oven to 350°F (175°C). In a bowl, mix molasses, sugar, and egg until smooth. Sift in the dry ingredients and stir until combined. Pour into a silicone half-sphere mold (or mini muffin pan) and bake for 10–12 minutes. Let cool completely. - Prepare Mousse Base:
Bloom the gelatin in water for 5 minutes. In a saucepan, heat 1/4 cup of cream with espresso powder. Stir in melted white chocolate until smooth. Add the bloomed gelatin and let cool slightly. - Whip and Fold:
Whip the remaining cream to soft peaks. Fold into the espresso mixture gently to keep it airy. - Assemble the Domes:
Place one sponge round at the bottom of each silicone dome mold. Fill with mousse and smooth the tops. Freeze for at least 4 hours or overnight. - Make Chocolate Glaze:
Bloom gelatin again. Heat cream, sugar, water, and cocoa until just simmering. Stir in bloomed gelatin. Let cool to 90°F (it should be pourable but not too hot). - Glaze and Decorate:
Unmold frozen domes and place on a wire rack over a tray. Pour glaze evenly over each dome. Transfer to serving plates and top with gingerbread cookies, gold dust, or espresso beans.
Tips for Dome Success
- Use silicone molds for easy release, freeze longer if unsure.
- Let the glaze cool to exactly 90°F for that smooth mirror finish.
- These domes can be made up to 2 days in advance and stored in the fridge.
These Gingerbread Latte Mousse Domes are more than just dessert, they’re a holiday centerpiece, a conversation starter, and a hug in mousse form. Make them once, and I promise, they’ll become a yearly tradition.
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Gingerbread Latte Mousse Domes (Elegant No-Bake Holiday Dessert)
- Total Time: 4 hours 40 minutes
- Yield: 6 domes
- Diet: Vegetarian
Description
A festive no-bake dessert made with warm gingerbread sponge, fluffy espresso mousse, and a glossy chocolate glaze, perfect for the holiday season.
Ingredients
1/2 cup all-purpose flour
1/4 cup molasses
1/4 cup brown sugar
1 egg
1/4 tsp baking soda
1/2 tsp ground ginger
1/4 tsp cinnamon
1/8 tsp cloves
Pinch of salt
1 cup heavy cream
1 tbsp instant espresso powder
1/4 cup white chocolate, melted
1 tsp powdered gelatin
1 tbsp water
1/2 cup heavy cream (for glaze)
1/4 cup sugar
1/4 cup water (for glaze)
1/4 cup cocoa powder
1 tsp powdered gelatin (for glaze)
Optional toppings: mini gingerbread cookies, gold glitter, espresso beans
Instructions
1. Preheat oven to 350°F (175°C). Mix molasses, sugar, and egg. Add dry ingredients and stir until smooth. Pour into silicone molds and bake 10–12 minutes. Cool completely.
2. Bloom gelatin in water. Heat 1/4 cup cream with espresso powder. Stir in white chocolate, then add bloomed gelatin. Let cool.
3. Whip remaining cream to soft peaks and fold into espresso base gently.
4. Place sponge disks at the bottom of dome molds. Fill with mousse and freeze for 4 hours or overnight.
5. Make glaze by simmering cream, sugar, water, and cocoa. Add bloomed gelatin. Cool to 90°F.
6. Unmold frozen domes. Pour glaze over domes. Garnish and serve chilled.
Notes
Use silicone molds for easy unmolding.
Glaze must be at 90°F for a smooth finish.
These can be made 2 days in advance and stored in the fridge.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American