In a mixing bowl, combine all-purpose flour, baking powder, ground ginger, cinnamon, cloves, and brown sugar.

Add molasses and the egg yolk to form a cohesive dough. Roll out the dough to about ¼ inch thick and cut into rounds slightly larger than your silicone dome molds.

Place on a parchment-lined baking sheet and chill for 30 minutes to firm up the dough.

Bloom the gelatin in cold water for about 5 minutes.

Heat strong brewed espresso with brown sugar and spices over low heat until the sugar dissolves. Remove from heat, stir in the melted white chocolate, and let cool.

Gently fold the cooled mixture into whipped cream and mascarpone until soft peaks form.

Fill each silicone dome mold three-quarters full with the prepared mousse, smoothing the top with a spatula.

Press the chilled cookie rounds into the mousse, ensuring they are sealed and level with the top.

Cover the molds with plastic wrap and freeze the Gingerbread Latte Mousse Domes for at least 4 hours or overnight.

To make the glaze, heat heavy cream until just simmering, then pour over chocolate chips in a bowl, letting it sit for 5 minutes before stirring until smooth.

Once the mousse domes are frozen solid, gently remove them from the molds and place on a wire rack.

Pour the warm glaze over each dome, allowing it to coat completely and create a glossy finish.

Let the glaze set before transferring the domes to a serving platter.