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1
preheat oven to 175u00b0C
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2
cut up pumkin (with skin) into smaller chunks
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3
place onto a baking sheet with baking paper and bake for 60-90 minutes until very tender
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4
remove from oven and let cool and then remove pulp from skin by mashing with a spoon and scraping skin
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5
squeeze out some excess liquid using a cheesecloth or mesh strainer and set aside 1/4 cup and 1/2 cup each of pumpkin puree
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6
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
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7
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
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8
place chocolate-coated cupcake liners in the refrigerator to harden for 10 minutes and then remove and reapply another coat of warmed melted chocolate
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9
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)
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10
melt butter over medium heat and add spices and granulated sugar until well combined and dissolved
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11
add the agave nectar and stir, then the sweetened condensed milk and stir and finally the pumkin puree
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12
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)
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13
remove from heat and transfer to a bowl, set aside and let cool
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14
fill 2/3 of the mini-chocolate cups with the soft pumpkin caramel spread and refrigerate
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15
in a small casserole at medium-high heat, combine 1/2 cup pumkin puree with 1/2 cup agave nectar and stir until it starts to boil and remove from heat
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16
soften the 5 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 puree-agave nectar mix and stir until fully dissolved and let cool completely
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17
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
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18
sprinkle with rock sugar when the pumkin jelly is drier and tacky to the touch and refrigerate
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19
*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
