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Gingerbread Latte Mousse Domes

Gingerbread Latte Mousse Domes for Cozy Holiday Indulgence

These Gingerbread Latte Mousse Domes combine rich espresso and warm gingerbread flavors, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Freezing Time 6 hours
Total Time 6 hours 50 minutes
Servings: 8 domes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 1 cup Strong Brewed Espresso Substitute with strong brewed coffee if necessary.
  • 1/4 cup Brown Sugar No direct substitution recommended.
  • 6 ounces White Chocolate Dark chocolate can be used but will alter the flavor profile.
  • 1 teaspoon Ginger Use fresh ground spices for best results.
  • 1 teaspoon Cinnamon Use fresh ground spices for best results.
  • 1/4 teaspoon Cloves Use fresh ground spices for best results.
  • 1/4 teaspoon Nutmeg Use fresh ground spices for best results.
  • 8 ounces Mascarpone Cheese Can be substituted with cream cheese, but this will change the texture.
  • 1 each Egg Yolk Egg replacement options will alter the texture.
  • 1/2 cup Molasses No substitutes recommended.
  • 1 tablespoon Gelatin Essential for maintaining shape; agar-agar can be a vegetarian substitute.
For the Glaze
  • 1 cup Condensed Milk No substitutes recommended.

Equipment

  • Silicone dome molds
  • saucepan
  • Mixing bowl
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Bloom the gelatin in cold water for about 5 minutes.
  2. In a saucepan, warm 1 cup of strong brewed espresso with 1/4 cup of brown sugar and a pinch of ginger, cinnamon, cloves, and nutmeg over low heat until sugar dissolves.
  3. Remove from heat, stir in bloomed gelatin and melt in 6 ounces of white chocolate until cool.
  4. In a large bowl, combine 8 ounces of mascarpone cheese with 1 cup of heavy cream and whip on medium speed until soft peaks form.
  5. Gently fold the cooled espresso mixture into the whipped cream, ensuring air is maintained.
  6. Spoon the mousse into silicone molds, filling them about three-quarters full.
  7. Press the cooled gingerbread cookie bases into the center of the mousse in each mold.
  8. Freeze overnight or for at least 6 hours until the mousse is solid.
  9. Heat 1 cup of condensed milk in a saucepan until warm, then pour over frozen mousse domes.
  10. Allow glaze to set for a few minutes before serving chilled with garnishes.

Nutrition

Serving: 1domeCalories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 80mgIron: 1mg

Notes

Consider using high-quality silicone molds and allowing the chocolate mixture to cool completely before folding into the whipped cream for the best results.

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