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Gingerbread Latte Mousse Domes

Gingerbread Latte Mousse Domes: A Blissful Holiday Treat

Experience the festive flavors of Gingerbread Latte Mousse Domes, a delightful holiday dessert that's as easy to make as it is stunning.
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Prep Time 30 minutes
Cook Time 15 minutes
Freezing Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8 domes
Course: Desserts
Cuisine: Holiday
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse Base
  • 1 cup strong brewed coffee (espresso) Enhances ginger and cinnamon flavors.
  • 1/2 cup brown sugar Adds sweetness.
  • 6 ounces white chocolate Offers a rich texture.
  • 2 teaspoons gelatin Bloomed in cold water.
  • 1 cup mascarpone cheese Delivers creaminess.
  • 1 tablespoon molasses Provides sweetness.
  • 1 large egg yolk Ensures binding.
  • to taste spices (cinnamon, cloves, nutmeg) Brings warmth and complexity.
For the Glaze
  • glazing ingredients (water, sugar, gelatin) For glossy finish.

Equipment

  • silicone dome molds
  • Electric mixer
  • Saucepan
  • Mixing Bowl

Method
 

Mousse Preparation
  1. Bloom gelatin in a small bowl with cold water for 5 minutes.
  2. Combine espresso, brown sugar, and spices in a saucepan and heat until sugar dissolves.
  3. Remove from heat and stir in melted white chocolate; let cool.
  4. Whip mascarpone and heavy cream until soft peaks form, then fold in cooled espresso mixture.
  5. Spoon mousse into silicone molds and press gingerbread bases on top.
  6. Freeze for at least 4 hours or overnight.
  7. Prepare mirror glaze and let cool to 90°F before pouring over domes.
  8. Unmold domes and serve, garnishing as desired.

Nutrition

Serving: 1domeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 80mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 60mgIron: 0.5mg

Notes

Use high-quality ingredients for the best flavor. Avoid over-whipping cream to maintain texture. Cover molds while freezing to prevent ice crystals.

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