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Gingerbread Latte Mousse Domes

Gingerbread Latte Mousse Domes for a Festive Delight

Delight in the festive Gingerbread Latte Mousse Domes, a cozy dessert blending seasonal spices with creamy coffee flavors.
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Prep Time 40 minutes
Cook Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 55 minutes
Servings: 8 domes
Course: Desserts
Cuisine: American, Holiday
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 1 cup Espresso Can substitute with brewed coffee for milder taste.
  • 1/2 cup Brown Sugar Coconut sugar can be used for a unique flavor.
  • 8 ounces White Chocolate Dark chocolate can also be used.
  • 1 teaspoon Ginger Adjust spices and add nutmeg for more flavor.
  • 1 teaspoon Cinnamon
  • 1 teaspoon Cloves
  • 1 tablespoon Gelatin Use agar-agar as a vegetarian alternative.
  • 8 ounces Mascarpone Cheese Cream cheese can replace it, altering texture.
  • 1/4 cup Molasses Can substitute maple syrup.
  • 1 large Egg Yolk Substitute with a flax egg for vegan option.
For the Cookie Base
  • 1 cup All-Purpose Flour Whole wheat flour can be used.
  • 1/2 cup Granulated Sugar Brown sugar can add richness.
  • 1 teaspoon Spices (e.g., Ginger, Cinnamon) Mix according to your taste.
For the Glaze
  • 8 ounces White Chocolate Dark chocolate can create contrast.
  • 1 cup Condensed Milk Unsweetened variety for less sweetness.
  • Optional Food Coloring Consider natural colorants.

Equipment

  • Silicone molds
  • Saucepan
  • Mixing bowl
  • Electric mixer
  • thermometer

Method
 

Step-by-Step Instructions for Gingerbread Latte Mousse Domes
  1. Begin by blooming the gelatin in cold water for about 5 minutes. Heat espresso, brown sugar, and spices over medium heat until sugar dissolves. Stir in bloomed gelatin and melted white chocolate. Cool to room temperature.
  2. In a bowl, combine mascarpone cheese and heavy cream. Whip until soft peaks form, about 3-4 minutes. Fold cooled espresso mixture into whipped cream gently to maintain airiness.
  3. Prepare silicone molds by greasing. Spoon mousse into molds filling them two-thirds full. Press a cookie base into each dome until submerged. Freeze overnight.
  4. Heat white chocolate and condensed milk on low until melted and smooth. Optional: add food coloring. Cool to 90°F before pouring over frozen domes.
  5. Remove domes from molds, place on a cooling rack over a baking tray. Pour glaze evenly over each dome. Let set and refrigerate until serving. Garnish if desired.

Nutrition

Serving: 1domeCalories: 320kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 450IUCalcium: 100mgIron: 1.5mg

Notes

Use high-quality silicone molds for easy removal. Allow mixtures to cool completely before combining to maintain textural integrity.

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