Make the Gingerbread Cookie Base

1. Preheat oven to 350°F (175°C).

2. Whisk flour, baking soda, salt, ginger, cinnamon, and cloves.

3. In another bowl, cream butter and brown sugar until fluffy.

4. Mix in molasses and egg yolk.

5. Add dry ingredients and mix into a soft dough.

6. Roll to ¼-inch thickness and cut circles slightly larger than your dome molds.

7. Bake 8–10 minutes. Cool completely.

Prepare the Coffee-Gingerbread Mousse

1. Bloom gelatin in cold water for 5 minutes.

2. Warm espresso, brown sugar, cinnamon, ginger, and nutmeg—do not boil.

3. Add gelatin and stir until dissolved.

4. Remove from heat and add white chocolate and vanilla. Cool.

5. Whip cream and mascarpone to soft peaks.

6. Fold in the cooled coffee mixture.

Assemble the Domes

1. Fill silicone molds ¾ full with mousse.

2. Press a gingerbread cookie round into each mold.

3. Freeze at least 6 hours or overnight.

Make the Mirror Glaze

1. Bloom gelatin in cold water.

2. Heat sugar, water, and condensed milk until just boiling.

3. Remove from heat and stir in gelatin.

4. Pour over white chocolate and blend until smooth.

5. Add coloring (optional).

6. Cool to 90°F (32°C).

Glaze the Domes

1. Unmold frozen domes and set on a rack.

2. Pour glaze in one smooth motion.

3. Let drip and set.

4. Decorate and chill until serving.