Prepare the Cookie Base: In a mixing bowl, combine molasses, brown sugar, ginger, cinnamon, cloves, and egg yolk until well blended. Gradually incorporate all-purpose flour until the dough forms. Roll out the dough to about 1/4-inch thickness and use a round cutter to make circles slightly larger than your silicone molds. Bake for 10-12 minutes at 350°F (175°C) until firm but slightly soft in the center, then let cool completely.

Create the Mousse: Begin by blooming unflavored gelatin in cold water for about 5 minutes. In a saucepan, heat espresso, brown sugar, and warm spices over medium heat, stirring until the sugar dissolves. Remove from heat and stir in bloomed gelatin until melted and combined. Melt white chocolate over a double boiler before mixing it into the cooled espresso mixture, and let it cool to room temperature.

Whip the Cream and Mascarpone: In a separate bowl, whip heavy cream and mascarpone together until soft peaks form, about 3-5 minutes. Gently fold the cooled espresso mixture into the whipped cream in increments.

Assemble the Domes: Fill silicone molds halfway with the mousse mixture. Press the cookie base into each dome, ensuring it fits snugly. Freeze for at least 4 hours.

Prepare the Glaze: Mix melted white chocolate with condensed milk and gel food coloring in a microwave-safe bowl. Heat until smooth and let cool slightly before pouring over frozen mousse domes.

Serve: Carefully remove the domes from molds and serve on elegant plates. Optionally dust with cocoa powder or edible glitter.