By Perre Coleman Magness, The Runaway Spoon
Make 6 small or 4 large serving
Go wild decorating these with candy corn or sprinkles or colored sugar.
8 ounces candy corn, plus more for decorating
2 1/2 cups heavy cream
1. Melt the candy corn and 1/4 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 1/4 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. Then 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.
3. Garnish the mousse with the reserved candy corn.
