Thank you all so much for your encouraging words about my new adventure! It means a lot to me to have you all along for this exciting ride, and I can’t wait to share updates as things progress.
I couldn’t very well let October get away without sharing at least one pumpkin recipe. So, here she is; my one and only this season (it took a lot of self-restraint). Be sure to use high quality chocolate and you can’t go wrong.
These fun and tasty little treats are an perfect addition to a Halloween themed snack table, whether you go the elegant route with chocolate molds or use simple paper cups. Feel free to adjust the filling amounts to specifications, as this recipe easily doubles or triples.
- 1 cup semi-sweet nondairy dark chocolate, couverture or chips
- 2.5 tablespoons canned pumpkin
- 1/2 teaspoon pumpkin pie spice
- Dash salt
- 1/4 teaspoon vanilla extract
- 1 cup confectioner’s sugar
Over a double boiler temper or melt the chocolate. Spoon a little into each mold, or paper cup, and spread out to coat the mold using the back of the spoon. Let harden completely (if using chocolate chips, or untempered chocolate, go ahead and stick them in the freezer for quick chilling).
In a very small bowl, combine all the remaining ingredients until smooth and then fill the hardened chocolate shells with the filling. Top with the remaining melted chocolate and let harden completely before attempting to remove from the molds. Top with nutmeg for a fun touch. Store chilled.