Candy Corn Shooters
These Candy Corn Shooters are a fun Halloween dessert made with creamy cheesecake mousse, crushed Candy Corn M&M’s, and layers of bright yellow and orange mousse. Topped with sweet whipped cream and candy corn confetti, these individual treats are perfect for Halloween parties and festive dessert tables.
Equipment
- large mixing bowls
- Electric hand mixer or stand mixer
- Cutting Board
- Chef's knife
- Silicone spatula
- Measuring cups and spoons
- 12 small shooter glasses
- Pastry bag
- Wilton 1M piping tip
- Small clean paintbrush, optional
- Paper towels
Ingredients
- For the Mousse
- 4 ounces cream cheese softened
- ⅔ cup sweetened condensed milk
- 2 tablespoons vanilla Torani syrup
- ½ cup heavy whipping cream
- 1 cup Candy Corn M&M’s crushed
- Wilton Orange food coloring
- Wilton Lemon Yellow food coloring
For the Whipped Cream
- 1 cup heavy whipping cream
- 3-4 tablespoons sugar
For Decorating
- Candy Corn Confetti
Instructions
- Crush the Candy Corn M&M’s by placing them on a cutting board and carefully pressing down on them with the side of a knife.
- Beat the softened cream cheese, sweetened condensed milk, vanilla syrup, and crushed M&M’s until smooth and completely free of lumps.
- In a separate bowl, whip ½ cup heavy cream until medium peaks form. Gently fold the whipped cream into the M&M mixture.
- Divide the mousse evenly between two bowls. Tint one orange with Wilton Orange food coloring and the other yellow with Wilton Lemon Yellow food coloring.
- Whip 1 cup heavy cream with 3–4 tablespoons sugar until light and fluffy.
- Fill each shooter glass with a layer of yellow mousse followed by orange mousse. Pipe whipped cream over the top using a pastry bag fitted with a Wilton 1M tip.
- Sprinkle each shooter with Candy Corn Confetti and refrigerate until ready to serve.
- If mousse gets onto the inside of the glass while layering, use a slightly damp small paintbrush to pull it upward, then wipe the brush with a small piece of paper towel.
Notes
- Use medium peaks: The whipped cream folded into the mousse should be firm enough to hold its shape but not stiff.
- Crush the M&M’s carefully: Pressing them with the side of a knife is an easy way to break them into smaller pieces.
- Keep the layers distinct: Pipe or spoon the mousse gently into the glasses to prevent the yellow and orange layers from blending.