I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Candy Corn Mousse

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That’s right.  Candy Corn Mousse.  I am one of those people who loves good candy corn.  Only at Halloween, never at other times of the year, and never in great quantities.  When the first bags start appearing at the stores, I get excited.  It means fall is here and good fall food and I can start wearing sweaters and then it’s Halloween, then Thanksgiving….

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.

Candy Corn Mousse

Go wild decorating these with candy corn or sprinkles or colored sugar.

8 ounces candy corn, plus more for decorating

2 ½ cups heavy cream

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.

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.  The 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.

Garnish the mousse with the reserved candy corn.

Make 6 small or 4 large serving

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