Dark Chocolate-Dipped Pumpkin

The only way to mess up this recipe is to burn the chocolate. So, work with medium-low heat when chocolate is involved. If the chocolate seizes up or becomes lumpy, you have to start over.

Yield: 40-60 pieces , Prep time: 1 hour , Cook time: 15-30 minutes



1. Preheat the oven to 400 degrees.
2. Remove both ends of the pumpkin, peel, slice in half and remove all of the seeds. Cut into 1/2-1-inch cubes.
3. Place the chopped pumpkin on a parchment-lined cookie sheet, season lightly with salt, and then put into the oven for 15-30 minutes, until the pumpkin is tender.
4. While you are waiting for the pumpkin to roast, create a double boiler. Roughly chop your chocolate and add to the double boiler bowl. Melt over medium-low heat. (Turn off the heat once the chocolate is melted, but turn back on the heat once you are ready to start dipping.)
5. Finely chop the crystallized ginger.
6. When the pumpkin is finished roasting and tender, place in the freezer to cool quickly. Once the pumpkin is cooled, remove from the freezer. Line another cookie sheet with another sheet of parchment.
7. In your melted chocolate, completely coat each piece of pumpkin, using a fork to coat each piece so the extra chocolate falls through. Place the chocolates on the clean piece of parchment and repeat until all of the pumpkin is coated.
8. When all of the pumpkin is covered in chocolate, place a small piece of ginger on the top of each bon bon. Lightly season with salt.
9. Place in the refrigerator so the chocolate can harden. Once the chocolate is hard, then, serve.

Tips + Tricks

**It is important to make sure the pumpkin is cooked until tender, or until you will be eating a crunchy, cold, chocolate-covered squash. To have them cook quicker, cut the pumpkin into smaller portions.