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Candy Corn Mousse
  • 4 ounces whole milk
  • 6 ounces candy corn
  • teaspoon salt
  • 10 ounces white chocolate
  • 4 ounces mascarpone cheese
  • 8 ounces heavy cream
  1. Heat the milk, candy corn, and salt together until the candy starts dissolving and the milk is scalded.
  2. Pour over the white chocolate and blend until completely smooth
  3. Place film wrap directly against the surface of the ganache and let cool until thick like pudding
  4. Separately, whip the cheese and cream together to medium peak.
  5. Fold the whipped cream with the ganache until completely uniform.
  6. Use as desired.
Recipe Notes

If the cheese makes it seem too rich, just use heavy cream instead