Mix gingerbread cookie dough until well combined. Roll out to ¼ inch thick, cut into rounds larger than molds, and bake at 350°F for 8-10 minutes. Cool completely.

Soak gelatin in cold water for 5 minutes. Combine hot espresso and brown sugar over medium heat until dissolved. Add bloomed gelatin to warm mixture and cool slightly.

Melt white chocolate in a heatproof bowl over simmering water or in the microwave until smooth. Stir in cooled espresso mixture. Let cool to room temperature.

Whip cream and mascarpone cheese until soft peaks form. Fold in cooled espresso and white chocolate mixture gently.

Fill silicone molds with mousse, press a cooled cookie into each, cover, and freeze for at least 4 hours or overnight.

Heat condensed milk until warm. Pour over frozen mousse domes for an even coat. Allow excess to drip off before setting on a wire rack.

Transfer domes to a platter. Let thaw at room temperature for 10-15 minutes before serving to enhance texture. Enjoy!