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Cute Desserts for Christmas with a Gingerbread Latte Twist

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Elegant domes of spiced gingerbread sponge and creamy espresso mousse, finished with a glossy glaze — the perfect holiday dessert for entertaining.

Ingredients

Scale

For the gingerbread sponge:

  • ¾ cup all-purpose flour

  • ¼ cup brown sugar

  • 2 tbsp molasses

  • 1 egg

  • ¼ cup buttermilk

  • ½ tsp baking soda

  • ½ tsp baking powder

  • ½ tsp ground ginger

  • ½ tsp cinnamon

  • Pinch of cloves and nutmeg

  • Pinch of salt

For the coffee mousse:

  • 1½ cups heavy whipping cream

  • 3 egg yolks

  • ¼ cup granulated sugar

  • ½ cup brewed espresso

  • 1½ tsp powdered gelatin

  • 1 tsp vanilla extract

For glaze (optional):

  • 200g white chocolate, chopped

  • ½ cup sweetened condensed milk

  • ½ cup water

  • 1 tbsp gelatin powder

  • Gel food coloring (optional)

Instructions

  • Preheat oven to 350°F. Make the sponge and bake in a lined sheet pan for 10–12 min. Cool and cut circles.

  • Bloom gelatin in cold water. Heat cream and espresso. Whisk yolks and sugar. Temper, cook to 175°F, then stir in gelatin.

  • Cool, then fold in whipped cream and vanilla.

  • Fill dome molds ¾ with mousse, insert sponge rounds, freeze 4–6 hours.

  • Prepare mirror glaze, cool to 90°F. Unmold domes, pour glaze, and garnish.

  • Chill for 2–3 hours before serving.

Notes

  • Skip glaze for a more rustic finish.

  • Freeze fully for easy unmolding.

  • Garnish with gold leaf or mini cookies.

Find it online: https://thefoodaunt.com/cute-desserts-for-christmas-with-a-gingerbread-latte-twist/