Bloom the Gelatin: Begin by blooming 2 teaspoons of gelatin in 2 tablespoons of cold water. Let it sit for about 5-10 minutes until it absorbs the water and swells.

Prepare the Espresso Mixture: In a small saucepan, gently warm 1 cup of strong brewed espresso with ¼ cup of brown sugar and 1 teaspoon each of ground cinnamon, cloves, and nutmeg. Stir until the sugar is dissolved and the mixture is steaming but not boiling. Remove from heat, then stir in the bloomed gelatin and 4 ounces of chopped white chocolate until completely melted and smooth.

Cool the Mixture: Allow the espresso mixture to cool to room temperature, stirring occasionally to prevent a skin from forming. Aim for around 70°F before proceeding.

Prepare the Mousse: In a separate bowl, whip 8 ounces of mascarpone cheese and 1 cup of heavy cream until soft peaks form. Gently fold the cooled espresso mixture into the whipped cream until just combined.

Make the Cookie Base: In a bowl, mix 1 cup of all-purpose flour, ½ cup of molasses, and 1 egg yolk along with a pinch of salt and a dash of spices. Roll out this dough to about ¼ inch thick; cut into rounds slightly larger than the diameter of your silicone molds. Bake at 350°F for about 10–12 minutes until firm but not browned.

Assemble the Domes: Spoon the mousse into your silicone dome molds, filling them about halfway. Gently press a cookie round into the mousse of each mold.

Freeze the Domes: Place the filled molds in the freezer for at least 8 hours or overnight, ensuring they are fully solid before you continue.

Glaze the Domes: Once the domes are frozen solid, heat the mirror glaze to approximately 90°F. Invert each dome onto a wire rack over a baking sheet; pour the glaze over the frozen domes.

Serve: Allow the domes to set for a few minutes before transferring them to a serving plate. Garnish as desired.