Description
Individual coffee-gingerbread mousse domes on a gingerbread cookie base finished with a white chocolate mirror glaze.
Ingredients
Scale
- For the gingerbread cookie base:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 6 tbsp unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup molasses
- 1 egg yolk
- For the coffee-gingerbread mousse:
- 1 tsp powdered gelatin
- 2 tbsp cold water
- 1 cup heavy cream (chilled)
- 1/4 cup mascarpone (optional)
- 1/4 cup strong brewed espresso or coffee (cooled)
- 1/3 cup white chocolate, melted
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- Pinch of nutmeg
- 1/2 tsp vanilla extract
- For the mirror glaze:
- 1 1/2 tsp powdered gelatin
- 2 tbsp cold water
- 1/3 cup sweetened condensed milk
- 1/2 cup sugar
- 1/4 cup water
- 1/3 cup white chocolate, chopped
- A few drops of brown gel food coloring (optional)
- Optional decoration:
- Mini gingerbread cookies
- Cocoa powder for dusting
- Edible glitter or gold leaf
Instructions
- MAKE THE GINGERBREAD COOKIE BASE: Preheat oven to 350?F (175?C); whisk together flour, baking soda, salt, ginger, cinnamon and cloves; cream butter and brown sugar until light, add molasses and egg yolk, mix, then gradually add dry ingredients to form a soft dough; roll to 1/4-inch thickness, cut circles slightly larger than dome bases, place on lined baking sheet and bake 8?10 minutes until edges are set; cool completely on a wire rack.
- PREPARE THE MOUSSE: Bloom 1 tsp gelatin in 2 tbsp cold water for 5 minutes; gently heat espresso, brown sugar, cinnamon, ginger and nutmeg until warm, add bloomed gelatin and stir until dissolved, remove from heat and stir in melted white chocolate and vanilla, cool to room temperature; whip chilled cream and mascarpone to soft peaks and gently fold in the cooled coffee mixture until smooth and light.
- ASSEMBLE THE DOMES: Fill silicone dome molds about 3/4 full with mousse, press one cookie round into each mold flat side up to form the base, smooth edges if needed, place molds in the freezer and freeze at least 6 hours or overnight until completely firm.
- MAKE THE MIRROR GLAZE: Bloom 1 1/2 tsp gelatin in 2 tbsp cold water; combine sugar, water and sweetened condensed milk in a small saucepan and heat until it just begins to boil, remove from heat and stir in bloomed gelatin until dissolved, pour hot mixture over chopped white chocolate, let sit 1 minute then blend with an immersion blender until smooth (avoid incorporating air), add brown gel food coloring if desired and cool glaze to about 90?F (32?C) before using.
- GLAZE THE DOMES: Unmold frozen mousse domes onto a wire rack set over a tray, working quickly pour mirror glaze evenly over each dome in a single continuous motion, let glaze drip off and set for a few minutes, transfer domes to a serving tray with an offset spatula and decorate with mini gingerbread cookies, a dusting of cocoa or edible glitter as desired; keep chilled until serving.
- Prep Time: 40 mins
- Cook Time: 20 mins