St. Patrick’s Day isn’t a party type holiday for most people, but serving an amazing dessert like a Chocolate Pot of Gold filled with Dulce de Leche Mousse
after dinner will make it a meal to remember.
Finding a pot of gold would be pretty incredible, but I don’t have any delusions of this happening to me. If I can’t have the real deal, I’d happily take one of these desserts as an alternative.
Each 3-D chocolate pot is filled with a beautiful golden Dulce de Leche Mousse and is topped with shimmering gold candies. It’s a drool worthy treat that will make you feel rich, even if you are not.
This entire edible craft only requires 4 ingredients. The mousse is so easy to make, so even though the chocolate pots require a bit more work, it isn’t an overly complicated dessert to create.
The mousse is simply dulce de leche mixed with whipped topping. It’s a incredibly rich caramel flavored mousse that will have you licking the bowl.To create the illusion of gold coins on top of my mousse filled pots, I used edible gold pearls. I found bags of the gold pearls in the baking section at Walmart. If you can’t find them you could also use gold or yellow M&M’s or Reese’s Pieces instead. You could even skip the candy coins all together and just let the gold colored mousse show on top of the pots.
Any way you serve it, you’ll feel like you slid down a rainbow and found your pot of gold once you take your first bite.
Chocolate Pot of Gold filled with Dulce de Leche Mousse
Ingredients: (makes 6)
Chocolate Cauldron –
8-10 ounces melted and tempered semi-sweet chocolate
or melted confectionery coating/candy melts*
*The amount of chocolate you will need will vary depending on how thick you paint it into the mold. For instructions on melting chocolate or confectionery coating, please see my Chocolate Making Tips page.
Dulce de Leche Mousse & Gold Coins –
14 ounces Dulce de Leche
1 cup vanilla pudding
8 ounces frozen whipped topping, thawed
1.75 ounces edible gold candy pearls
(or use about 5 tablespoons of yellow M&M’s or Reese’s Pieces)
Supplies:
cauldron candy molds
metal baking sheet
1 1/2 inch round metal cookie cutter
metal tongs
Instructions:
Spoons some chocolate into each cauldron cavity in the candy mold. Spread the chocolate into a thin layer all around the mold, making sure it’s thick enough that you can’t see through it.
Pop the molds in the refrigerator for 10-15 minutes if using semi-sweet chocolate or into the freezer for 10-15 minutes if using confectionery coating or candy melts.
Remove molds from freezer and pop the chocolate cauldrons out of the molds.
Set a baking sheet over a burner on your stove and turn on the heat for about 20-60 seconds. I use a gas flame, and it takes about 20 seconds. Electric will take longer.
Set one half of a chocolate cauldron on the hot pan, allowing the edge to melt just a little. Press that half onto another half and hold the cauldron for a minute until the chocolate begins to stick.
Allow the cauldrons to sit for a few minutes to harden.
Alternately, you can just pipe some melted chocolate along the edge of one half of a cauldron and press another half onto it. Your cauldrons will be a bit more round this way and will each hold more mousse.
Hold a round metal cookie cutter using metal tongs over the flame of a gas stove or candle for 5-10 seconds to get it hot.
Immediately set it on top of one of the chocolate cauldrons, allowing it to melt a hole in the chocolate. You may need to press down a bit to get it to cut through all the way, just be gentle, you don’t want to crack your cauldrons.
Remove the cutter, wash it, and repeat creating openings in all four chocolate cauldrons.
To make the Dulce de Leche mousse, simple combine the Dulce de Leche, vanilla pudding, and the whipped topping. I beat mine for about 30 seconds in my Kitchen Aid mixer.
Cover and chill in the refrigerator until ready to serve.
Spoon the mousse into a disposable pastry bag or large zip top bag. Cut off the tip of the bag and pipe the mousse into the chocolate cauldrons.
Sprinkle some gold candies over the mousse and your pots of gold are ready to serve.
Items used to make this project that are available on Amazon.com (commission earned for sales)
More St. Patrick’s Day dessert recipes
from Hungry Happenings
Candy Leprechaun Hats filled with Sweet Surprises
Shamrock Rice Krispies Treat Pops
If you’re looking for more St. Patrick’s Day food, use the link and check out these awesome recipes.
Hi, how do you get the chocolate out of the mold?
Hi Kim,
If you have tempered your chocolate properly, the chocolate will shrink and should pop right out of the mold. If you are using pure chocolate (with cocoa butter listed in the ingredients) then it needs to be tempered in order to set properly otherwise it will stay soft and will never release from the mold. To learn about tempering and to see how you can use confectionery coating (Candy Melts) which only needs to be melted, instead, check out my Chocolate Making Tips page. https://hungryhappenings.com/chocolate-making-tips/
These sound great. Is the pudding pre-made, or do you add a box of dry pudding mix?
Use pre-made pudding or make a batch and measure out a cup to go into the mousse.
Such a cute idea!
I'm with you. ..I'd love to stumble across a pot of gold under a rainbow. But since this is not going to happen this would be the next best thing to stumble across. How fun are these?http://www.theroadtohoney.com
Your little candy pots are Awesome! I love how you always take a cute craft and make it delicious at the same time! 🙂
this is brilliant. it looks so real! thanks for inspiring me!!! I love your food crafts!!!!
Remember you can save lots of $$ by making your own Dulce de Leche by placing a can of SWEETENED CONDENSED MILK (unopened) in a saucepan. Cover with water and bring to a boil, then simmer for 2 1/2- 3 hours. Just make sure to check occasionally to keep water above the tops of the cans. (I kept a tea kettle of hot water available). I was able to do three cans at once in my saucepan. Keep cans single layered. Be careful removing cans from pan…THEY'RE HOT ! Do not open cans! Cool at room temperature about an hour, then chill in refrigerator before opening. I was impressed with the process and results.