Candy Cane Mousse Cups
Makes 6 cupcake size mousse cups
8 oz white vanilla candy melts
½ cup white chocolate baking cups
1 cup plus 3 tablespoons heavy whipping cream
½ teaspoon peppermint extract
2 drops pink or red food dye
Crushed candy canes
6 paper cupcake liners
Melt vanilla candy melts in microwave on 30 sec intervals until smooth. Using a pastry brush, coat the inside of the cupcake liners with the melted candy. Refrigerate until set.
In a small bowl heat the vanilla baking chips uncovered for 1 minute on full power. Stir in the 3 tbs heavy whipping cream. Heat for an additional 30 seconds or until chips are melted and can be stirred smooth with the whipping cream. Stir in the peppermint extract and food color. Let the mixture cool to room temperature.
In a medium bowl, beat 1 cup whipping cream with an electric mixer on high until stiff peaks form. Fold the melted peppermint mixture into the whipped cream. Pipe the mousse into the candy cups. Refrigerate until serving. Sprinkle the crushed candy canes on top just before serving. Enjoy with candy cane spoons.
Homemade Candy Cane Spoons
Preheat oven to 300 degrees. Crush candy canes into little pieces and place in spoon mold. Bake for 10-15 mins until melted, pull out of oven and place more crushed candy in the thin places. Bake an additional 10 mins until melted. Let cool completely and be careful removing from mold as not to break them.