Place chopped chocolate into a heat-safe bowl. Place a stainless steel bowl into the freezer.

Pour ½ cup of cream into a small pot. Heat cream on the stove, removing it just before it comes to a boil.

Pour the cream over the chocolate and let it sit for three minutes or until chocolate is melted.

Gently stir the cream and the chocolate until completely mixed.

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 holds stiff peaks.

Gently fold the chocolate mixture into the whipped cream, mixing until fully incorporated.

Transfer the mousse into a large piping bag.

Place the heavy cream into a medium bowl. Beat the cream on medium high speed until it reaches soft peaks (It’s helpful to use a chilled bowl and beaters).

Add a few drops of green gel food coloring and continue beating until the cream reaches stiff peaks and the color is fully incorporated.

Transfer the whipped cream to a piping bag.

Pipe the chocolate mousse into the cauldrons.

Pipe the whipped cream on top of the chocolate mousse to create a potion like topping. If desired, add some green sprinkles to the whipped cream topping.