Gingerbread Latte Mousse Domes

These gingerbread latte mousse domes are a festive, café inspired dessert with a silky smooth texture and a gently spiced coffee flavour. Each dome combines warming gingerbread notes with creamy mousse and a subtle espresso finish that melts softly on the spoon. The recipe sits at a confident intermediate level but every step is approachable with clear guidance. Total time is around 90 minutes plus chilling, making it ideal for a make-ahead dinner party dessert.

Ingredients

For the gingerbread biscuit base

• 150 g digestive biscuits
• 2 tbsp soft brown sugar
• 1 tsp ground ginger
• 0.5 tsp ground cinnamon
• 90 g unsalted butter, melted

For the gingerbread latte mousse

• 250 ml double cream, cold
• 150 g full fat cream cheese, at room temperature
• 75 g icing sugar
• 1 tbsp instant espresso powder
• 2 tbsp boiling water
• 1.5 tsp ground ginger
• 0.5 tsp ground cinnamon
• 0.25 tsp ground nutmeg
• 1 tsp vanilla extract
• 2 tsp powdered gelatine
• 2 tbsp cold water

For the topping

• Cocoa powder, for dusting
• Crushed gingerbread biscuits, optional
• Chocolate coffee beans, optional

How to Make Gingerbread Latte Mousse Domes

Prepare the biscuit bases

Crush the digestive biscuits finely using a food processor or rolling pin. Tip them into a bowl and stir through the brown sugar, ground ginger, and cinnamon. Pour in the melted butter and mix until the crumbs resemble damp sand. Press the mixture firmly into the bases of silicone dome moulds or a lined shallow tin. Chill in the refrigerator for 20 minutes to set.

Make the coffee mixture

Dissolve the instant espresso powder in the boiling water and set aside to cool slightly. This step ensures a smooth coffee flavour without any graininess in the mousse.

Mix the mousse base

In a large bowl, beat the cream cheese until smooth and creamy. Add the icing sugar, vanilla extract, ginger, cinnamon, and nutmeg, then mix again until fully combined. Stir in the cooled coffee mixture.

Whip the cream

In a separate bowl, whip the cold double cream to soft peaks. It should hold its shape but still look light and supple. Set aside briefly.

Prepare and add the gelatine

Sprinkle the powdered gelatine over the cold water in a small bowl and leave for 5 minutes to bloom. Gently heat the gelatine until fully dissolved, either in the microwave for a few seconds or over a bowl of hot water. Allow it to cool slightly, then mix a spoonful of the mousse base into the gelatine before stirring it back into the main bowl.

Fold and assemble

Gently fold the whipped cream into the mousse mixture using a spatula, keeping as much air as possible. Spoon or pipe the mousse over the chilled biscuit bases, smoothing the tops. Freeze for at least 4 hours or until fully set.

Unmould and finish

Carefully turn the frozen domes out onto serving plates. Allow them to sit at room temperature for 10 to 15 minutes before serving. Dust lightly with cocoa powder and decorate with crushed biscuits or chocolate coffee beans if you like.

Tips for Perfect Gingerbread Latte Mousse Domes

How do I get smooth, clean domes?

Use silicone moulds and freeze the domes completely before unmoulding. A fully frozen mousse releases cleanly and keeps its shape as it softens.

Why is my mousse too soft?

This usually means the gelatine was not fully dissolved or measured accurately. Make sure it is completely melted and properly mixed through the mousse.

Can I make these without gelatine?

You can, but the domes will be softer and better served in glasses. Gelatine gives the structure needed for unmoulding.

How strong should the coffee flavour be?

The espresso adds warmth rather than bitterness. If you prefer a stronger coffee note, increase the espresso powder by half a teaspoon.

Serving Suggestions

• Serve with a drizzle of warm chocolate sauce.
• Add a spoon of lightly sweetened whipped cream on the side.
• Pair with an espresso or spiced latte for a complete dessert course.

Storage

Room temperature

These domes are best served chilled and should not be left at room temperature for more than 30 minutes.

Refrigerator

Store unmoulded domes in an airtight container in the fridge for up to 2 days once thawed.

Freezing

The domes freeze very well. Keep them frozen for up to 1 month and thaw in the fridge before serving.

Nutrition

• Calories: 410 kcal
• Carbohydrates: 34 g
• Protein: 6 g
• Fat: 28 g
• Saturated fat: 17 g
• Sodium: 180 mg

Nutrition values are estimates and can vary based on ingredients used.

FAQs

Can I make gingerbread latte mousse domes ahead of time?

Yes. These are ideal for making ahead. Prepare and freeze them up to a month in advance, then thaw before serving.

What can I use instead of digestive biscuits?

Ginger biscuits or speculoos work beautifully and enhance the spiced flavour.

Do I need special moulds?

Silicone dome moulds give the best result, but you can also set the mousse in small glasses if moulds are not available.

Can I use brewed coffee instead of espresso powder?

Espresso powder is recommended for a concentrated flavour without adding extra liquid. Brewed coffee may make the mousse too loose.