Gingerbread Latte Mousse Domes with Coffee and Molasses
By Victor Lang
Prep
20 min
Cook
5 min
Total
25 min
Servings
6
Level
Easy
Serve coffee or espresso made with a dark roast that has bold flavors that will stand up to sweet ingredients like cream and molasses. This gingerbread latte mousse recipe serves six and makes flavored coffee mousse desserts with gingerbread spices and other flavors. This recipe is a simple addition to your holiday menu.
I prepare these in a saucepan over low heat with the coffee mixture, stirring to dissolve brown sugar. Take off heat and stir in gelatin until dissolved. Molasses helps give color to the frosting. Let sit at least 15 to 20 minutes until cool to the touch before adding whipped cream, which will deflate when warm liquid is added.
Chilled heavy cream should be whipped to stiff peaks and folded into three batches of chilled filling. To avoid deflating the whipped cream while folding in the chilled mixture, fold until no streaks of cream color remain. Use an offset spatula to smooth the tops of cream-filled silicone molds and a baking sheet to help hold silicone molds steady in the refrigerator during chilling.
After four or more hours, cheesecakes can be unmolded. I like to put a gingerbread cookie under each cheesecake dome and dust or sprinkle cocoa or grated chocolate over the dome. Other possible toppings include sweetened whipped cream and a small gingerbread cookie, but I don't add many toppings when I want the gingerbread cookie to be visible.
Reasons to make this
- Dark roast coffee or espresso will not turn white when milk is added. Latte flavor is maintained.
- Molasses provides the gingerbread flavor characteristic of many holiday treats.
- Adding a spoonful of brown sugar brings out the coffee flavor and prevents the mousse from being too sweet.
- Ground ginger is a major flavor ingredient in molasses cookies. Other flavors in molasses cookies include cinnamon, nutmeg, allspice, and molasses.
- Six domes can add elegance to a small serving, especially if a cookie is served in each dome.
- Cream is the key ingredient in mousse. Buy cream that is already cold and use it cold.
Ingredients
- •1 ½ tsp unflavored gelatin
- •2 tbsp cold water
- •½ cup strongly brewed coffee or espresso (cooled slightly)
- •⅓ cup packed brown sugar
- •1 tbsp molasses
- •1 tsp ground ginger
- •1 tsp ground cinnamon
- •¼ tsp ground nutmeg
- •⅛ tsp ground allspice
- •ground cloves (amount not specified)
- •vanilla extract (amount not specified)
- •1 ½ cups cold heavy whipping cream
- •cocoa powder (optional, for decorating)
- •finely grated chocolate (optional, for decorating)
- •whipped cream (optional, for decorating)
- •small cookies (optional, for decorating)
- •gingerbread cookies (optional, for serving)
- •shortbread cookies (optional, for serving)
Instructions
- 1
Sprinkle the gelatin over the cold water in a small bowl. Let it bloom for 5-10 minutes.
- 2
Combine the brewed coffee, brown sugar, molasses, vanilla extract, and spices in a small saucepan over medium-low heat. Stir constantly until the sugar dissolves, without boiling.
- 3
Remove the saucepan from the heat. Whisk the bloomed gelatin into the warm coffee mixture until completely dissolved.
- 4
Set the coffee mixture aside until it reaches room temperature, about 15-20 minutes.
- 5
Beat the cold heavy whipping cream in a large bowl with a stand mixer or hand mixer until stiff peaks form.
- 6
Fold the cooled coffee mixture into the whipped cream in three additions until just combined, without deflating the mousse.
- 7
Divide the mousse evenly among the 6 cavities of a silicone dome mold. Smooth the tops with an offset spatula.
- 8
Set the mold on a baking sheet and refrigerate for at least 4 hours, or until completely firm. For easier removal, freeze for 30-60 minutes before unmolding.
- 9
Peel back the silicone mold carefully to release the domes. Decorate with cocoa powder, whipped cream, or small cookies as desired.
FAQ
Nutrition (per serving)
Calories
285
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