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Gingerbread Latte Mousse Domes

Gingerbread Latte Mousse Domes
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Indulge in creamy Gingerbread Latte Mousse Domes, a festive and luscious dessert combining fluffy coffee-infused mousse with fragrant gingerbread spices. Perfect for holiday treats, these elegant domes balance sweetness, warm spices, and a subtle coffee buzz in every airy, melt-in-your-mouth bite.

Ingredients

Scale

Main Ingredients

  • 1 cup espresso or strong coffee, freshly brewed
  • 1 ½ cups heavy cream
  • 1 teaspoon gingerbread spices (a mixture of cinnamon, ginger, nutmeg, and cloves)
  • ½ cup brown sugar
  • 3 gelatin sheets or 1 tablespoon gelatin powder
  • 1 teaspoon vanilla extract
  • Optional: dark chocolate glaze or coating for finishing

Variations and Substitutes

  • For vegan version: substitute heavy cream with 1 ½ cups coconut cream
  • Use agar-agar instead of gelatin according to package instructions for vegetarian option
  • Optional spices: extra ginger or cardamom for bolder flavor
  • Sweetener alternatives: maple syrup or honey instead of brown sugar
  • Optional alcohol: splash of coffee liqueur or spiced rum for adult version

Instructions

  1. Prepare the Gelatin: Soften gelatin sheets in cold water for 5 minutes or sprinkle gelatin powder over a small bowl of cold water and let it bloom. This step ensures the mousse sets perfectly while maintaining its airy texture.
  2. Brew Coffee and Mix Spices: Brew 1 cup of espresso or very strong coffee. While still warm, stir in 1 teaspoon gingerbread spices and ½ cup brown sugar until the sugar fully dissolves and the coffee infuses with warm, cozy flavors.
  3. Combine Gelatin with Coffee Mixture: Gently warm the bloomed gelatin until fully melted without boiling. Whisk the melted gelatin into the warm coffee-spice mixture thoroughly to ensure even setting.
  4. Whip the Heavy Cream: Beat 1 ½ cups heavy cream with 1 teaspoon vanilla extract until soft peaks form, creating the light and fluffy texture characteristic of mousse.
  5. Fold Coffee Mixture into Whipped Cream: Carefully fold the coffee and gelatin mixture into the whipped cream in batches, taking care not to deflate the airy texture. This method evenly distributes flavors while keeping the mousse light.
  6. Mold and Chill: Spoon or pipe the mousse into dome-shaped silicone molds. Refrigerate for at least 4 hours or overnight to allow the mousse to set completely.
  7. Optional Chocolate Glaze: Once set, unmold the mousse domes and dip them into melted dark chocolate glaze for a glossy, decadent finish. Return to fridge briefly to harden the chocolate coating.

Notes

  • Use high-quality espresso or strong coffee for the best flavor.
  • Do not overwhip heavy cream; whip to soft peaks only.
  • Fold ingredients gently to maintain mousse airiness.
  • Silicone molds make unmolding domes easy and neat.
  • Fully bloom gelatin to prevent lumps and ensure proper setting.

Nutrition

Keywords: gingerbread, latte, mousse, holiday dessert, coffee mousse, festive dessert, gingerbread spices, mousse domes

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