Fall

Candy Corn Mousse

October  9, 2010
Author Notes

I just had to try this idea out, adapting a favorite easy mousse recipe I usually make with leftover Halloween candy.  And it works!  I love that this is a silly thing you could serve to the kids, or dessert that will get a giggle out of adults at a dinner party. Go wild decorating with candy corn or colored sugar. —TheRunawaySpoon

  • Makes 4 large, or 6 small servings
Ingredients
  • 8 ounces Candy corn, plus more for decoration
  • 2 1/2 cups Heavy whipping cream
In This Recipe
Directions
  1. Melt the candy corn and ¼ cup of the cream in a saucepan over medium heat, stirring constantly.  When the candy corn is melted and the mixture is smooth, set aside to cool, stirring occasionally.
  2. Whip the remaining 2 ¼ cups cream with an electric mixer until stiff peaks form.  Drop a few tablespoons of the whipped cream into the melted candy corn and stir until thoroughly combined.
  3. Fold the mixture into the whipped cream gently, making sure to combine completely.  Spoon the mousse into ramekins, cover with plastic wrap and refrigerate until firm, about 5 hours or overnight.
  4. Garnish the mousse with the reserved candy corn.
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I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy.