Ever considered making your own “Chocolate Pumpkin Cups?” If so, here is a recipe we discovered that originated from a 2008 blog post. It seems that you should feel free to adjust the amounts of chocolate and cream you use. We tweaked the wording just a wee bit to clarify the instructions. Hope you enjoy!
Here’s what you’ll need:
1 can (15 oz) pumpkin
1 Tbsp ground cinnamon
1 Tbsp ground ginger
1/4 tsp ground cloves
1/3 cup heavy cream
about 1/3 lb white chocolate
about 1 lb dark chocolate
mini paper cups
In a pan over medium heat, mix together pumpkin and spices. Cook the pumpkin for 3-5 minutes or until it begins to condense and look dry. Whisk in cream and heat through, Remove from heat and whisk in white chocolate until melted. Transfer to a bowl and refrigerate for at least an hour.
Arrange paper cups on a tray that will fit in your freezer.
In a double boiler, melt the dark chocolate. Add about a tablespoon of chocolate to each cup, and use a small kitchen brush to bring the chocolate up along the sides of the cup. Freeze until the chocolate is hardened. Add another layer of chocolate to the sides (not the bottom) of the cup with the brush to build thicker walls, then freeze again until hardened.
Add a small amount of the pumpkin filling (about a teaspoon) to each chocolate cup, then cover with more chocolate. Freeze until hardened.
Then, keep refrigerated until ready to eat.
Hey, you may also want to check out this gluten-free, dairy-free and sugar-free version of Chocolate Pumpkin Cups!