1. Make the Gingerbread Cookie Base

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Whisk flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
3. In another bowl, cream butter and brown sugar until light.
4. Mix in molasses and egg yolk until smooth.
5. Add dry ingredients and mix until dough forms.
6. Roll the dough to about ¼ inch thick and cut circles slightly larger than your dome molds.
7. Bake 8–10 minutes. Let cool fully.

2. Make the Coffee-Gingerbread Mousse

1. Sprinkle gelatin over cold water; let bloom 5 minutes.
2. Melt white chocolate and stir in the espresso/coffee.
3. Heat gelatin briefly to dissolve; stir into the coffee mixture.
4. Whip cream, brown sugar, mascarpone (if using), vanilla, cinnamon, ginger, and nutmeg until soft peaks form.
5. Fold the whipped mixture into the coffee-chocolate base gently.
6. Pipe mousse into silicone dome molds, leaving room for the cookie base.
7. Press a cookie circle onto each dome. Freeze at least 4 hours.

3. Make the Mirror Glaze

1. Bloom gelatin in cold water.
2. Heat sugar, water, and condensed milk until steaming.
3. Remove from heat; add gelatin.
4. Stir in white chocolate until melted.
5. Add food coloring if desired.
6. Cool to 90–94°F before glazing.

4. Assemble

1. Unmold frozen mousse domes and place on a wire rack.
2. Pour glaze evenly over domes.
3. Decorate with cookies, glitter, or cocoa dusting.
4. Chill until ready to serve.