In a mixing bowl, combine ground spices, molasses, and brown sugar with an egg yolk until a stiff dough forms. Chill for 30 minutes.

Bloom gelatin in cold water for 5 minutes. Heat espresso with brown sugar and spices until dissolved. Remove and mix in bloomed gelatin.

Melt white chocolate and mix with the espresso mixture, let cool to room temperature.

Whip mascarpone and cream until soft peaks form, around 3-5 minutes.

Gently fold the cooled espresso mixture into the whipped cream until just combined.

Fill silicone molds with mousse, insert cookie rounds, cover, and freeze overnight.

Prepare mirror glaze by heating water, sugar, and gelatin until slightly thickened. Cool before use.

Remove frozen mousse domes from molds, place and glaze each with mirror glaze. Let set before serving.