Drop of Disney

Happy St. Patrick’s Day! My family has always celebrated St. Patrick’s Day with corned beef, cabbage, and some kind of Guinness or Bailey’s dessert. To keep with this tradition, I’m excited to share these adorable pots of gold!

These chocolate pots are filled with a fluffy chocolate mousse, topped with golden Bailey’s whipped cream, and decorated with gold foiled chocolate coins, rainbow candy, and a green Mickey candy.

The most complicated part of this recipe was making the chocolate pots. I first thought about making the pots using a chocolate mold, but I couldn’t find one in a big enough size and so I decided to try using balloons to shape the pots. I was pleasantly surprised at how straightforward this process was and thrilled with how they turned out.

To make the pots, I used cocoa candy melts. You can use regular chocolate, but it would need to be tempered correctly. Since I don’t have the tools to properly temper chocolate, I decided the candy melts would be the easiest solution. For the shape, I used small water balloons. The smaller balloons were helpful because I wanted to keep my pots small to medium in size.

To shape the chocolate pots, you’ll first blow up the balloons and melt the candy melts. Once the candy melts have cooled to room temperature, you’ll dip the balloons into the melted candy melts, making sure to only dip halfway up the balloon. Any further and you’ll have a hard time removing the balloon from the chocolate.

Once dipped, place the balloons onto a baking sheet covered in wax paper. Let them set at room temperature until they’re set and then place the tray into the refrigerator for about 5 minutes. I found letting them harden in the refrigerator made the balloon removal much easier.

To remove the balloons, first press the balloon gently to break the seal between the chocolate and the sides of the balloon. Then, make a small cut under the knot and slowly release the air. Once the air has released, gently pull the balloon up and away from the sides of the chocolate.

For the filling, I first made a chocolate ganache using semi-sweet chocolate and heavy cream. Once it had cooled, I folded it into whipped cream to make a rich and fluffy chocolate mousse.

The whipped cream was made in a similar way, in that I just whipped heavy cream, a little bit of Bailey’s Irish Liqueur and powdered sugar together. I then added a bit of golden yellow gel food coloring to represent the gold coins found in a pot of gold.

To add a touch of Disney, and a bit of green, I melted some green candy melts and piped the Mickey heads onto a sheet of wax paper. Once set, they made a cute addition to the tops of the pots of gold.

As pots of gold are usually found at the ends of rainbows, I added a small piece of rainbow candy to the top of the pot and then a large gold foiled chocolate coin.

All together, I love how these little pots turned out. The combination of the fluffy chocolate mousse, the hint of Bailey’s cream, and the crunch of the chocolate pot is delicious. I hope these pots bring a little bit of Irish luck and magic to your day!

Print

Mickey’s Pot of Gold

Filled with fluffy chocolate mousse and Bailey’s whipped cream, these adorable chocolate pots are the perfect way to celebrate St. Patrick’s Day!

Course Dessert

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 10 pots

Ingredients

Chocolate Pots

• 1 bag light cocoa candy melts
• 1 bag small balloons
• Chocolate Mousse
• 4 oz semi-sweet chocolate, chopped
• ½ cup heavy cream
• 1 cup heavy cream

Bailey’s Whipped Cream

• ½ cup heavy cream
• ½ tablespoon Bailey’s Irish Cream Liqueur
• 1 tablespoon powdered sugar
• gold/yellow gel food coloring

Mickey Candies

• ¼ bag green candy melts
• piping bag

Decorations

• rainbow candy such as airheads extreme sour candy
• gold foil chocolate coins
• gold sprinkles

Instructions

Chocolate Pots

1. Blow up 10-15 balloons to desired size. Cover a baking sheet with waxed paper. Set aside.
2. Place the chocolate candy melts in a microwave safe bowl. Microwave until melted, stirring every 30 seconds.
3. Let the chocolate cool slightly so that it is no longer warm to the touch, but is not starting to set.
4. Hold a balloon by the knot and slowly dip the bottom into the room temperature chocolate. Move it around gently, dipping it until the chocolate is about halfway up the balloon.
5. Gently remove the balloon from the chocolate and place it onto the prepared baking sheet. Repeat until all balloons are dipped.
6. Let the balloons sit at room temperature until the chocolate is set. Once the coating is set, refrigerate the tray for about 5 minutes to make the chocolate hard.
7. Once the chocolate has hardened, press around the side of the balloon to break the seal between the balloon and the chocolate. Then, holding the ballon below the knot, cut a slit above your fingers and slowly let the air out of the balloon. Carefully pull the remaining part of the balloon off the sides of the chocolate.
8. Set bowls aside.

Chocolate Mickey Candies

1. Cover a small baking sheet with wax paper. Set aside.
2. Place green candy melts into a microwave safe bowl or plastic candy piping bag. Microwave until melted, stirring every 30 seconds.
3. If using a bowl, place the melted candies into a small piping bag.
4. Pipe Mickey Mouse design onto prepared baking sheet.
5. Let candies set at room temperature.

Chocolate Mousse

1. Place chopped chocolate into a heat-safe bowl. Place a stainless steel bowl into the freezer.
2. Pour ½ cup of cream into a small pot. Heat cream on the stove, removing it just before it comes to a boil.
3. Pour the cream over the chocolate and let it sit for three minutes or until chocolate is melted.
4. Stir the cream and the chocolate until completely mixed. Set aside.
5. Remove the stainless steel bowl from the freezer and pour 1 cup cream into it. Using an electric beater, whip the cream on high speed until it has stiff peaks.
6. Gently fold the chocolate mixture into the whipped cream, mixing until combined.
7. Transfer to an airtight container and place in the refrigerator.

Bailey’s Whipped Cream

1. Place a stainless steel bowl into the freezer.
2. Once cold, combine heavy cream, Bailey’s liqueur, and powdered sugar.
3. Using an electric beater, beat on high speed until it has stiff peaks.
4. Stir in desired amount of food coloring and place in the refrigerator to chill.
5. Assembly
6. Remove chocolate mousse and whipped cream from the refrigerator.
7. Place a couple spoonfuls of mousse into each chocolate pot.
8. Place a spoonful of whipped cream on top of the mousse.
9. Place a gold chocolate coin, Mickey head, and a piece of rainbow candy on top. Sprinkle the top with gold sprinkles.
10. Serve immediately or keep in the refrigerator until ready to serve.

Recipe Notes

chocolate bowls adapted from The Spruce Eats