Candy Corn Mousse
Heat the milk, candy corn, and salt together until the candy starts dissolving and the milk is scalded.
Pour over the white chocolate and blend until completely smooth
Place film wrap directly against the surface of the ganache and let cool until thick like pudding
Separately, whip the cheese and cream together to medium peak.
Fold the whipped cream with the ganache until completely uniform.
Use as desired.
If the cheese makes it seem too rich, just use heavy cream instead