Place half of the chocolate melting wafers into a disposable piping bag. Heat in the microwave, checking every 30 seconds until melted.

Pipe the chocolate into the boot mold. Use a small rubber spatula to spread the chocolate around the sides of the mold.

Tip the chocolate mold over the sink to remove excess chocolate.

Place in the refrigerator for 15 minutes or until set.

Remove the chocolate boots from the mold, clean the mold, and repeat until you have 8 full boots (16 individual pieces).

Place a microwave safe plate into the microwave for 30 seconds.

Place one half of a boot onto the warm plate, gently moving it around the plate so that edges become warm and gooey. Repeat with a second boot half.

Gently press the two boot halves together to form one complete boot. Place into the refrigerator to chill and repeat with remaining boots.

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 piping bags.

Depending on your boot mold, you may need to use a sharp knife to break the top of the boot so that it can be filled.

Gently press the piping bag into the opening at the top of the chocolate boot and fill with mousse. Let some mousse come out of the top of the boot.

Sprinkle the crushed Oreos onto the mousse at the top of the boot to make dirt.

Insert a flower cupcake topper into the top of the boot.