To make the pumpkin-shaped truffles, you will need to employ the use of a silicone cannelé mold with 8 cavities. Alternatively, you may roll the truffle filling into walnut-sized rounds and dip in melted candy or chocolate.
1oz.dark chocolate fondant or 16 chocolate chewsTootsie Rolls
Combine the pumpkin pie filling and graham crackers in a large bowl. Mash the two ingredients together with a rubber spatula or use your hands to knead together. Mix until a consistent dough-like texture is achieved.
Melt the candy wafers in a large microwave-safe bowl at 30 second increments until the candy can be stirred smooth (about 5 minutes). Use a 1-inch pastry brush or kitchen-dedicated art brush to coat the interiors of the cannelé mold cavities. Freeze until firm, about 5 minutes. Apply a second coat and freeze again (5 more minutes). Press the filling into the molds within 1/4 inch of the top edges of the molds. Cover with more melted chocolate and spread with an offset spatula to smooth (re-heat candy if necessary). Freeze until firm, 5 minutes. Remove truffles from the molds by pushing them out from the bottom up. Place truffles on a parchment –lined baking sheet.
Combine 1/4 teaspoon gold luster dust with a few drops of vanilla extract until a medium-bodied gold paint is achieved (akin to slightly watered down acrylic, for those familiar with painting). Load a stiff-bristle paint brush with the paint and bend the bristles back with a finger. Aim at the truffles and release the bristles to create gold flecks on the truffles. Repeat as much as you’d like until the amount of flecks are to your liking. Let dry for at least 2 hours, or overnight.
Roll the fondant on a piece of parchment paper to 1/4-inch thickness. Cut 8 star shapes using a star-shaped fondant cutter or 5 petal flower cutter. Alternatively you may free-hand cut star shapes using a kitchen-dedicated x-acto knife. (If using the chocolate chews, knead well and roll out – proceed with cutting).
Knead the remaining fondant and twist into a rope with your fingers until the rope is about 1/4-inch thick. Cut into small pieces for pumpkin stems. Load a dry art brush with dry gold luster dust and brush onto the stems and star-shapes. Brush a tiny amount of water on the end of one of the stems and attach it to a star. Brush the bottom of the star shape and place on top of a pumpkin. Repeat until all pumpkin truffles have stems. Use remaining fondant to roll tiny ropes to create pumpkin vines, if desired. Brush with luster dust and coil before attaching to the top of the pumpkins.
Refrigerate truffles. Remove truffles at least 1 hour before serving to come to room temperature. Place each truffle in a cupcake liner or pastry cup to serve.
Keyword candy melts, graham cracker crumbs, pumpkin truffles, thanskgiving truffles