Ingredients
Equipment
Method
Step-by-Step Instructions
- Melt chocolate using a double boiler, stirring consistently for about 5-7 minutes until fully melted and smooth.
 - Coat molds halfway with the warm chocolate, tap to remove air bubbles, and let set for about 10-15 minutes.
 - Prepare filling by mixing pumpkin puree, coconut cream, maple syrup, cinnamon, and nutmeg in a bowl for 2-3 minutes.
 - Fill molds with pumpkin filling, smoothing the surface with a spatula.
 - Seal molds with remaining melted chocolate until the filling is fully enclosed.
 - Chill in the refrigerator for at least 45 minutes until chocolate is set.
 - Unmold chocolates gently by flexing the mold and pushing them out carefully.
 
Nutrition
Notes
Store in an airtight container in the refrigerator for up to two weeks or freeze for up to three months. Thaw in the fridge before serving.
