pumpkin purée
- preheat oven to 175°C
- cut up pumkin (with skin) into smaller chunks
- place onto a baking sheet with baking paper and bake for 60-90 minutes until very tender
- remove from oven and let cool and then remove pulp from skin by mashing with a spoon and scraping skin
- squeeze out some excess liquid using a cheesecloth or mesh strainer and set aside ¼ cup and ½ cup each of pumpkin purée
mini chocolate cups (if you have not bought some)
- break up and melt half the chocolate (150-200 grams) in a bain-marie and brush the insides of mini-cupcake liners with 1 coat of melted chocolate
- note : if using the thin paper cupcake liners, do not separate them, leave at least 5 together at a time to solidify the cupcake shape
- place chocolate-coated cupcake liners in the refrigerator to harden for 10 minutes and then remove and reapply another coat of warmed melted chocolate
- repeat again with the other 150-200 grams of melted chocolate and refrigerate again and reapply another coat (you can repeat and continue until desired thickness is achieved, I used 4 coats)
soft pumpkin caramel spread
- melt butter over medium heat and add spices and granulated sugar until well combined and dissolved
- add the agave nectar and stir, then the sweetened condensed milk and stir and finally the pumkin purée
- cook over medium-high heat for 10 minutes and keep stirring until a few bubbles form on the surface and the mixture thickens (to the consistency of thick peanut butter)
- remove from heat and transfer to a metal bowl, set aside and let cool
1st assembly
- fill 2/3 of the mini-chocolate cups with the soft pumpkin caramel spread and refrigerate
pumpkin jelly
- in a small casserole at medium-high heat, combine ½ cup pumkin purée with ½ cup agave nectar and stir until it starts to boil and remove from heat
- soften the 8 sheets of gelatin in a bowl of cold water for 10 minutes, then remove and squeeze excess water and add to the warm (not hot) pumpkin purée-agave nectar mix and stir until fully dissolved and let cool completely
2nd assembly
- remove chocolate cups from the refrigerator and spoon in the pumpkin jelly in the remaining 1/3 space left and let sit at room temperature for 24 hours until solidified
- sprinkle with rock sugar when the pumkin jelly is drier and tacky to the touch and refrigerate
*note : if you’ve made your own chocolate cups, peel off the paper or foil mini-cupcake liners only at the end when everything is assembled and chilled
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