Blow up 10-15 balloons to desired size. Cover a baking sheet with waxed paper. Set aside.

Place the chocolate candy melts in a microwave safe bowl. Microwave until melted, stirring every 30 seconds.

Let the chocolate cool slightly so that it is no longer warm to the touch, but is not starting to set.

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.

Gently remove the balloon from the chocolate and place it onto the prepared baking sheet. Repeat until all balloons are dipped.

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.

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.

Set bowls aside.

Cover a small baking sheet with wax paper. Set aside.

Place green candy melts into a microwave safe bowl or plastic candy piping bag. Microwave until melted, stirring every 30 seconds.

If using a bowl, place the melted candies into a small piping bag.

Pipe Mickey Mouse design onto prepared baking sheet.

Let candies set at room temperature.

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.

Stir the cream and the chocolate until completely mixed. Set aside.

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.

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

Transfer to an airtight container and place in the refrigerator.

Place a stainless steel bowl into the freezer.

Once cold, combine heavy cream, Bailey’s liqueur, and powdered sugar.

Using an electric beater, beat on high speed until it has stiff peaks.

Stir in desired amount of food coloring and place in the refrigerator to chill.

Assembly

Remove chocolate mousse and whipped cream from the refrigerator.

Place a couple spoonfuls of mousse into each chocolate pot.

Place a spoonful of whipped cream on top of the mousse.

Place a gold chocolate coin, Mickey head, and a piece of rainbow candy on top. Sprinkle the top with gold sprinkles.

Serve immediately or keep in the refrigerator until ready to serve.