-
1
1. Pour white chocolate candy discs into microwave safe glass bowl.
-
2
2. Heat in 20 second intervals, stirring after each interval, until chocolate is smooth and creamy.
-
3
3. Add a bit of orange food coloring or whatever color you like. Stir a bit leaving it streaky.
-
4
4. Using a silicone pastry brush, brush melted chocolate into the inside of a DEMARLE Charlotte Flexitray that is stabilized with a pan.
-
5
5. Set in the freezer for 5 minutes
-
6
6. Pop hardened pumpkin shells out of mold.
-
7
7. Fill with desired filling!
-
8
I filled mine with white chocolate ganache and pumpkin pudding !
-
9
May be filled with ice cream and frozen until ready to serve.