In a small pot over low heat on the stove, combine the milk chocolate chips and vegetable oil, stirring occasionally with a spatula until melted.

In a mixing bowl, add the heavy cream and beat until soft peaks form.

Add the melted chocolate into the heavy cream and beat them together until the mixture begins to become more mousse like and airy.

Fill a piping bag fit with a wilton 1M piping tip with chocolate mousse.

In a small pot over low heat on the stove, melt the baking white chocolate, stirring occasionally with a spatula until melted.

In a mixing bowl, add the heavy cream and International Delight creamer and beat until soft peaks form.

Add the melted chocolate into the cream and beat them together until the mixture begins to become more mousse like and airy.

Stir in the peppermint extract and red food coloring until even.

Fill a piping bag fit with a wilton 1M piping tip with chocolate mousse.

Place a little bit of corn syrup in a shallow dish. Place crushed candy canes in another shallow dish.

Dip the rim of each glass in a little bit of corn syrup, allowing the excess to drip off before you set the cup upright. Let the corn syrup sit for a 2-3 minutes then dip each rim into the crushed candy canes. Let them set before adding the mousse.

Pipe the mousse in the glasses, alternating between the chocolate mousse and the peppermint mousse. Make 3 or 4 layers.

Place the glasses in the refrigerator to set for 1 hour.

Serve and enjoy.