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Gingerbread Latte Mousse Domes

Gingerbread Latte Mousse Domes
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Gingerbread Latte Mousse Domes are a festive dessert combining the warm spices of gingerbread with the creamy richness of a latte-inspired mousse. Light, airy, and visually elegant, these mousse domes are perfect for holiday gatherings or a cozy night in, offering a perfect balance of spice, sweetness, and smooth texture that melts in your mouth.

Ingredients

Scale

Mousse Base

  • 1 cup heavy whipping cream
  • 4 oz cream cheese, room temperature
  • 1/2 cup dark brown sugar
  • 1 tsp gingerbread spice mix (blend of cinnamon, ginger, nutmeg, and cloves)
  • 1 tsp instant espresso powder
  • 1 tsp vanilla extract

Setting Agent

  • 2 gelatin sheets or 1 tbsp gelatin powder

Instructions

  1. Prepare the Gelatin: Soften gelatin sheets in cold water for about 5 minutes or dissolve gelatin powder in a small amount of warm water to prepare it for smooth incorporation.
  2. Whip the Cream: Using a mixer, whip the heavy cream until soft peaks form to create a light and airy texture essential for a luxurious mousse.
  3. Mix Cream Cheese and Sugar: In a separate bowl, beat the room temperature cream cheese with dark brown sugar until smooth and creamy, ensuring no graininess remains.
  4. Incorporate Spices and Espresso: Add the gingerbread spice mix, instant espresso powder, and vanilla extract to the cream cheese mixture, blending well to combine all the flavors evenly.
  5. Combine Gelatin and Flavored Mixture: Gently warm the dissolved gelatin just until liquid and stir it into the cream cheese mixture to help the mousse set firmly.
  6. Fold in Whipped Cream: Carefully fold the whipped cream into the mixture to preserve its fluffiness and maintain a soft, pillowy texture.
  7. Fill Silicone Dome Molds: Spoon or pour the mousse evenly into silicone dome molds and smooth the tops to create perfect rounded shapes.
  8. Chill Until Set: Refrigerate the filled molds for at least 4 hours or overnight to firm up and hold their shape when unmolded.

Notes

  • Use room temperature cream cheese for a smoother mousse base.
  • Do not overbeat the cream; whip only until soft peaks form.
  • Gently fold ingredients to preserve air bubbles for optimal mousse texture.
  • Chill the domes thoroughly to ensure they hold their shape when unmolded.
  • Silicone molds work best for easy unmolding without cracks or breaks.

Nutrition

Keywords: gingerbread, latte, mousse, holiday dessert, festive dessert, creamy mousse, no-bake dessert

Find it online: https://sophiespace.com/gingerbread-latte-mousse-domes/