Spiced Chocolate Truffles

1. 1

   Finely chop 10 ounces chocolate; place in a small bowl. In a small heavy saucepan, combine cream, pumpkin and spices; heat just to a boil. Pour over chocolate; let stand 5 minutes.

2. 2

   Stir with a whisk until smooth. Cool to room temperature. Refrigerate, covered, at least 4 hours.

3. 3

   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.)

4. 4

   If desired, melt unused grated chocolate in a microwave and use to attach eyeballs. Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.