| Prep Time | 45 minutes |
| Cook Time | 5 minutes |
| Servings | dozens |
Ingredients
- 12 ounces Milk Chocolate Baking Bars divided
- 1/2 cup Heavy Whipping Cream
- 2 tablespoons Pumpkin canned
- 2 tablespoons Pumpkin canned
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- Ground Cloves dash
- Baking Cocoa
- Candy Eyeballs (from Wilton)
- cupcake liners (optional, from Sweet and Treats)
Ingredients
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Instructions
- Finely chop 10 ounces chocolate. Place in a small bowl.
- In a small saucepan, combine cream, pumpkin, and spices; heat just to a boil. Pour over chocolate; let stand for 5 minutes.
- Stir with a whisk until smooth. Cool to room temperature. Refrigerate, covered, at least 4 hours.
- Finely grate remaining chocolate; place in a small microwave-safe bowl. With hands dusted lightly with baking cocoa, shape chocolate mixture into 1-in. balls; roll in grated chocolate. (Mixture will be soft and truffles may flatten slightly upon standing).
- If desired, melt unused grated chocolate in a microwave and use to attach eyeballs.
- Store in an airtight container in the refrigerator.
- Enjoy!
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