Pumpkin Caramel Chocolates
Recipe type: Dessert
Cuisine: American
Serves: 13 chocolate skulls, one inch in size
dairy, egg, soy and gluten free, vegan
  • 8 ounces semi sweet / dark chocolate, chopped
  • ⅓ to ½ cup
  • Pumpkin Coconut Caramel Sauce
  1. Make Pumpkin Coconut Caramel Sauce. (This takes several hours - I make mine the day before.)
  2. In small saucepan over low heat, melt chopped chocolate until smooth. Remove from heat.
  3. Spoon a small amount of melted chocolate into each mold. Using a small paintbrush or spoon, completely coat the inner walls of the mold with chocolate. Place in refrigerator for 5 minutes or until chocolate has set.
  4. Fill each mold with Pumpkin Caramel filling*, leaving room at the top to seal with more chocolate. *If making the Pumpkin Caramel the same day as the chocolates, make sure the Pumpkin Caramel is cooled before adding to / filling the chocolate molds.
  5. Reheat remaining chocolate and fill each mold, covering the filling completely.
  6. Carefully tap molds on counter to remove any bubbles, return to refrigerator to set.
  7. Store in refrigerator. Enjoy within 10 days.
Recipe by spabettie at https://www.spabettie.com/pumpkin-caramel-chocolates/