Why make this recipe
Gingerbread Latte Mousse Domes are a delightful treat that perfectly captures the flavors of the holiday season. This recipe combines the rich tastes of gingerbread and coffee with a light and airy mousse, making it a festive addition to any dessert table. Whether you’re entertaining guests or just want a sweet indulgence, these mousse domes are impressive yet easy to make.
How to make Gingerbread Latte Mousse Domes
Ingredients
- 1 cup heavy cream
- 1/2 cup gingerbread cookie crumbs
- 1/4 cup coffee (brewed and cooled)
- 1/4 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon gelatin
- 1/4 cup water (for gelatin)
- Chocolate glaze or chocolate shell (for topping)
Directions
- In a bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.
- In a saucepan, heat the brewed coffee with sugar, cocoa powder, and spices over medium heat until the sugar is dissolved.
- Add the bloomed gelatin to the warm coffee mixture, stirring until it is dissolved.
- Let it cool slightly, then fold in the gingerbread cookie crumbs.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the coffee and gingerbread mixture.
- Spoon the mousse into dome molds and refrigerate for at least 4 hours or until set.
- Carefully unmold the domes and top with chocolate glaze or shell before serving.
How to serve Gingerbread Latte Mousse Domes
Serve the Gingerbread Latte Mousse Domes chilled. Place them on individual plates and drizzle with extra chocolate glaze for an elegant touch. They make perfect dessert bites at holiday gatherings or family dinners.
How to store Gingerbread Latte Mousse Domes
To store the mousse domes, cover them with plastic wrap or place them in an airtight container. Refrigerate for up to 3 days. They maintain their flavor and texture well in the fridge.
Tips to make Gingerbread Latte Mousse Domes
- Make sure your heavy cream is cold before whipping it for the best results.
- You can adjust the spice levels according to your taste. If you love ginger, feel free to add more ground ginger.
- For a more intense coffee flavor, use a stronger, more robust brew.
Variation
For a twist, consider adding a layer of caramel sauce between the mousse and chocolate glaze. You can also experiment with flavored cookies, like pumpkin spice, for the crumbs.
FAQs
Can I use instant coffee instead of brewed coffee?
Yes, you can use instant coffee; just dissolve it in hot water according to package instructions to achieve the desired flavor.
Can I make these mousse domes in advance?
Absolutely! These mousse domes can be made a day before your event, allowing the flavors to meld and the mousse to set properly.
What can I use instead of gelatin?
If you need a vegetarian option, you can use agar-agar as a substitute for gelatin. Follow the package instructions for the right amount to use.
Gingerbread Latte Mousse Domes
Ingredients
For the mousse
- 1 cup heavy cream Make sure it's cold before whipping.
- 1/2 cup gingerbread cookie crumbs Use finely crushed gingerbread cookies.
- 1/4 cup coffee (brewed and cooled) Use a robust brew for stronger flavor.
- 1/4 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon gelatin Can substitute with agar-agar.
- 1/4 cup water (for gelatin) Cold water to bloom gelatin.
- Chocolate glaze or chocolate shell For topping.
Instructions
Preparation
- In a bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.
- In a saucepan, heat the brewed coffee with sugar, cocoa powder, and spices over medium heat until the sugar is dissolved.
- Add the bloomed gelatin to the warm coffee mixture, stirring until it is dissolved.
- Let it cool slightly, then fold in the gingerbread cookie crumbs.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the coffee and gingerbread mixture.
- Spoon the mousse into dome molds and refrigerate for at least 4 hours or until set.
- Carefully unmold the domes and top with chocolate glaze or shell before serving.