Ingredients
Scale
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup brewed espresso or strong coffee, cooled
- 1 tablespoon gelatin powder
- 1/4 cup cold water
- 1/2 cup milk chocolate, chopped
- 1/4 cup molasses
- 1/4 teaspoon salt
- 1/2 cup whipped cream (for topping)
- Gingerbread cookies (for garnish)
Instructions
- In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.
- In a saucepan, heat the milk chocolate, molasses, and salt over low heat until melted and smooth.
- Remove from heat and stir in the brewed espresso, vanilla extract, and spices.
- In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Gently fold the melted chocolate mixture into the whipped cream until well combined.
- Heat the bloomed gelatin in the microwave for about 10 seconds until dissolved, then fold it into the mousse mixture.
- Spoon the mousse into silicone dome molds, smoothing the tops.
- Refrigerate for at least 4 hours or until set.
- To serve, carefully remove the mousse domes from the molds.
- Top each dome with a dollop of whipped cream and a crumbled gingerbread cookie for garnish.
Notes
- For a richer flavor, try adding a splash of bourbon or rum to the mousse mixture.
- You can substitute the espresso with a flavored coffee for a different twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 dome
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg