Candy Corn Mousse – a delicious recipe with corn, Heavy whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
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.
562
kcal
Calories
54
g
Fat
15
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 8 ounces Candy corn, plus more for decoration, 2 1/2 cups Heavy whipping cream.
Yes, Candy Corn Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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