Begin by blooming the gelatin. Sprinkle gelatin over 2 tablespoons of cold water and let it sit for about 5 minutes. In a saucepan, heat 1/2 cup of espresso with 1/4 cup of brown sugar, 1 teaspoon of cinnamon, 1/4 teaspoon of ground cloves, and a pinch of nutmeg over low heat until the sugar dissolves, around 2–3 minutes. Stir in the bloomed gelatin until fully dissolved.

After your espresso mixture cools to room temperature, chop 4 ounces of white chocolate and place it in a heatproof bowl. Pour the cooled espresso mixture over the chocolate and stir gently until the chocolate melts and becomes smooth. Allow this mixture to cool for another 5 minutes.

In a separate mixing bowl, add 1 cup of mascarpone cheese and beat it until smooth. In another bowl, whip 1 cup of heavy cream until soft peaks form. Fold the cooled espresso-chocolate mixture into the mascarpone, then gently incorporate the whipped cream until just combined.

Whisk together 1 1/4 cups of all-purpose flour with 1 teaspoon of ginger, 1 teaspoon of cinnamon, and 1/2 teaspoon of baking soda in a bowl. In another bowl, combine 1/4 cup of softened butter, 1/2 cup of brown sugar, and one egg yolk, mixing until well combined. Gradually add the dry mixture and knead gently until you form a cohesive dough. Roll it out, cut shapes, and bake at 350°F (175°C) for about 8–10 minutes.

Fill the silicone molds with the mousse mixture. Tap the mold to remove air bubbles. Place the baked cookie base upside down on top of the mousse in each mold. Freeze for at least 4 hours or until solid.

Heat the mirror glaze to 90°F (32°C). Remove the frozen mousse domes from the molds and place them on a wire rack over a baking tray. Pour the warm glaze over the domes, allowing it to coat evenly. Let the domes set for about 10 minutes.

Chill the domes in the refrigerator for at least 30 minutes before serving. Garnish with mini gingerbread cookies or edible glitter for a festive touch.