Candy Corn Mousse

Directions

1. 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. 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. 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. 4
   Garnish the mousse with the reserved candy corn.