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

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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