Gingerbread Latte Mousse Domes

Silky gingerbread mousse domes made with white chocolate, espresso, and warm holiday spices, finished with a light glaze and cookie base. A festive no-bake dessert perfect for gatherings.

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Prep Time 30

Cook Time 10

Total Time 40

Servings 6 servings

Calories 420 kcal

Equipment

1 Silicone dome mold
1 Saucepan
1 Mixing bowl

Ingredients

Mousse, Base and Glaze

2 cups heavy cream
1 cup whole milk
1 cup white chocolate chips
2 tablespoons instant espresso powder
2 teaspoons gingerbread spice
2 tablespoons granulated sugar
2 envelopes unflavored gelatin
6 tablespoons cold water
2 cups ginger cookie crumbs
6 tablespoons melted butter
1 cup white chocolate chips for glaze
1 cup heavy cream for glaze
1 teaspoon gingerbread spice for glaze

Instructions

Sprinkle gelatin over cold water and let bloom for 5 minutes.
In a saucepan, combine heavy cream, whole milk, espresso powder, gingerbread spice, and sugar. Heat on medium, stirring often until hot but not boiling.
Stir in white chocolate chips until smooth and melted.
Add bloomed gelatin and stir until fully dissolved.
Let mixture cool slightly. Pour into silicone dome molds and refrigerate for at least 4 hours.
Mix cookie crumbs and melted butter, and press into small rounds to form bases. Chill until firm.
Gently unmold mousse domes and place on cookie bases.
Warm cream for glaze, then pour over white chocolate and spice. Stir until smooth. Spoon over domes and chill 30 minutes before serving.

Notes

Serve cold for best results. Optional toppings include whipped cream, crushed cookies, or a light dusting of cocoa powder. Wrap leftovers in plastic wrap or freeze for later enjoyment.