Three-dimensional chocolate pots of gold are filled with caramel mousse and gold sugar pearls. These festive treats make a magical dessert for St. Patrick's Day.
Spoon a tablespoon or so of chocolate into each cauldron cavity in the candy mold. Spread the chocolate into a thin layer around the mold, ensuring it's thick enough that you can't see through it.
Pop the molds into the refrigerator for 10-15 minutes if you used pure semi-sweet chocolate. Or place the molds in the freezer for 10-15 minutes if you use confectionery coating or candy melts.
Remove the molds from the freezer and gently tug on the chocolate. Remove the chocolate cauldrons from the molds.
Set a baking sheet over a burner on your stove and turn on the heat for about 20-60 seconds until the top of the pan is very warm.
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. Be sure to wear oven mitts and to be very careful!!!
Immediately set the hot cookie cutter 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.
To make the Dulce de Leche mousse, simply whisk together (or use an electric mixer) the Dulce de Leche, vanilla pudding, and whipped topping.
*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
Chocolate Pot of Gold https://hungryhappenings.com/chocolate-pots-of-gold-dulce-de-leche-mousse/