These Gingerbread Latte Mousse Domes bring together everything we love about Christmas: cozy spices, creamy textures, and a hint of coffee comfort. The base has that sweet snap of gingerbread, while the mousse melts softly on your tongue. It’s elegant enough for a festive dinner but simple enough for a make-ahead treat. You’ll love how the layers contrast, crisp and creamy, spiced and smooth, and how beautiful they look when glazed. Ideal for entertaining or gifting, these little domes are proof that holiday desserts can be both impressive and doable at home.
Table of Contents
Ingredients You’ll Need For Gingerbread Latte Mousse Domes
For the Gingerbread Cookie Base
All-purpose flour for structure
Baking soda to help the cookies rise slightly
Ground ginger for warmth and spice
Ground cinnamon for cozy sweetness
Ground cloves for depth
Salt to balance the sweetness
Unsalted butter for a rich, smooth texture
Brown sugar for moisture and a caramel note
Molasses for that deep gingerbread flavor
An egg yolk for binding and richness
For the Coffee-Gingerbread Mousse
Powdered gelatin to set the mousse
Cold water for blooming the gelatin
Heavy cream for a light, whipped texture
Mascarpone for added creaminess and body
Strong brewed espresso or coffee for flavor
White chocolate for sweetness and smoothness
Brown sugar for warmth and depth
Cinnamon for spice
Ground ginger for a festive kick
Nutmeg for an aromatic finish
Vanilla extract for a mellow background note
For the Mirror Glaze
Powdered gelatin to help the glaze set
Cold water to bloom the gelatin
Sweetened condensed milk for creamy sweetness
Sugar for shine and structure
Water to dissolve ingredients evenly
White chocolate for a smooth glossy finish
Brown gel food coloring for a festive tone
Optional Decoration
Mini gingerbread cookies for garnish
Cocoa powder for a soft dusting
Edible glitter or gold leaf for sparkle
How to Make Gingerbread Latte Mousse Domes
Prepare the Gingerbread Cookie Base
Mix the dry ingredients in one bowl. In another, cream the butter and brown sugar until light and fluffy. Add molasses and egg yolk, then stir in the dry mix until a dough forms. Roll the dough to about a quarter-inch thick and cut circles slightly larger than your dome molds. Bake at 350°F (175°C) for about 8 to 10 minutes until golden. Let them cool completely before using.
Whip Up the Coffee-Gingerbread Mousse
Bloom the gelatin in cold water for five minutes. Warm espresso with sugar and spices, then stir in the gelatin until it dissolves. Add melted white chocolate and vanilla, then allow the mixture to cool slightly. Whip the cream and mascarpone until soft peaks form, then gently fold in the cooled coffee mixture until it’s smooth and airy.
Assemble the Domes
Spoon the mousse into silicone dome molds, filling each about three quarters full. Press a cooled cookie circle into each mold with the flat side up. Freeze the domes for at least six hours or overnight until solid.
Create the Mirror Glaze
Bloom the gelatin, then heat sugar, condensed milk, and water until just boiling. Remove from heat and add the gelatin. Pour over the white chocolate and blend until smooth and glossy. Add a touch of brown food coloring if desired, and cool the glaze to about 90°F (32°C) before using.
Glaze and Decorate
Unmold the frozen domes and set them on a wire rack. Pour the glaze evenly over the top of each dome and let the excess drip off. Once set, transfer to a tray and decorate with mini cookies, a dusting of cocoa powder, or a touch of gold leaf for a festive finish.
Tips for Success
Use glossy silicone molds for a flawless finish. Glaze while the domes are completely frozen to achieve the best shine. If the glaze thickens too quickly, gently rewarm it to the ideal temperature. You can make the cookie base and mousse ahead to save time. Keep the domes frozen for up to one week and glaze them the day you plan to serve. Espresso gives a richer, bolder flavor than regular coffee and pairs beautifully with the spiced cookie base.
Serving and Storage Suggestions
Serve these domes chilled for the perfect balance of textures. The glaze keeps its shine best when refrigerated in a covered container. Store any leftovers in the fridge for up to two days. These pair wonderfully with coffee, chai, or hot chocolate. Try serving them alongside Peppermint Bark Cheesecake – A Festive Favorite or Crumbl Gingerbread Cookies for the Holidays for a complete Christmas dessert spread.
Expert Notes and Variations
Mascarpone gives a smoother, richer mousse, but you can use just whipped cream for a lighter texture. Adjust the coffee intensity to taste. For extra flair, drizzle caramel or sprinkle nutmeg over the glaze before it sets. You can also add a touch of coffee extract to the glaze for a stronger aroma.
Frequently Asked Questions
What is a gingerbread latte?
It’s a warm coffee drink flavored with ginger, cinnamon, and molasses, inspired by the taste of a spiced cookie.
What to add to gingerbread latte?
Add spices like cinnamon, nutmeg, and ginger, plus molasses and vanilla for sweetness.
When did Starbucks discontinue the gingerbread latte?
It was removed from U.S. menus after 2018, though it still appears in some regions.
How many calories are in a Costa gingerbread latte?
A medium-sized version usually contains around 330 to 360 calories, depending on milk type.
Other Recipes You May Enjoy
- Classic Thumbprint Cookies for Your Holiday Platter
- Christmas Tree Cheeseball – The Ultimate Holiday Appetizer
- Butter Cookies – A Christmas Essential
- Gingerbread Muffins – Spiced and Cozy
Conclusion
These Gingerbread Latte Mousse Domes combine the warmth of gingerbread with the smoothness of a coffee mousse, creating a dessert that feels both comforting and elegant. With every bite, you taste the spirit of the holidays. They make a perfect treat for family gatherings or a special ending to a Christmas meal. For more festive dessert ideas, visit my Pinterest.
Gingerbread Latte Mousse Domes
Equipment
- Silicone dome molds Use glossy molds for a smooth finish
- Mixing bowls Separate wet and dry ingredients
- electric mixer For creaming butter and whipping cream
- Wire rack For glazing and setting domes
- Saucepan To heat espresso and make glaze
- Spatula To fold mousse mixture gently
- Whisk For combining glaze ingredients
Ingredients
- All-purpose flour for structure
- Baking soda to help the cookies rise
- Ground ginger for warmth
- Ground cinnamon for sweetness
- Ground cloves for depth
- Salt to balance the flavor
- Unsalted butter for richness
- Brown sugar for caramel flavor
- Molasses for classic gingerbread taste
- Egg yolk for binding
- Powdered gelatin to set the mousse
- Cold water to bloom the gelatin
- Heavy cream for light texture
- Mascarpone for smoothness
- Strong brewed espresso or coffee for flavor
- White chocolate for sweetness
- Brown sugar for warmth
- Cinnamon and ginger for spice
- Nutmeg for aroma
- Vanilla extract for flavor
- Sweetened condensed milk for the glaze
- Sugar for gloss and texture
- Water to combine ingredients
- White chocolate for glaze smoothness
- Brown gel food coloring for finish
- Mini gingerbread cookies for garnish
- Cocoa powder for dusting
- Edible glitter or gold leaf for decoration
Instructions
- Mix the dry ingredients for the cookie base. In another bowl, cream butter and sugar, then add molasses and egg yolk. Combine with the dry mix to form a dough. Roll, cut into circles, and bake until golden. Let cool.
- Bloom gelatin in cold water. Warm espresso with sugar and spices, then dissolve gelatin in it. Stir in white chocolate and vanilla, then cool. Whip cream and mascarpone, fold in the cooled coffee mixture gently.
- Fill dome molds with mousse, press in a cookie round flat-side up, and freeze for at least six hours or overnight.
- Bloom gelatin again. Heat sugar, condensed milk, and water until just boiling. Stir in gelatin and pour over white chocolate. Blend until smooth. Add coloring if desired and cool to 90°F before using.
- Unmold frozen domes, place on a rack, and pour glaze evenly over each. Let excess drip, then decorate with mini cookies, cocoa powder, or edible glitter.
