Chocolate Caramel Pumpkin Cups

• pumkin puree & chocolate cups
• 600 grams fresh pumpkin slices (seeds and filaments removed and scraped)
• 300-400 grams melted dark chocolate (60-70%)
• pumpkin caramel spread & pumpkin jelly
• 125 grams pumpkin puree (1/2 cup)
• 125 grams agave nectar or corn syrup (1/2 cup)
• 8 grams gelatin sheets (8 sheets)
• 62,5 grams pumpkin puree (1/4 cup)
• 57,5 salted butter (1/4 cup)
• 145 grams granulated sugar (3/4 cup)
• 200 sweetened condensed milk (2/3 cup)
• 125 grams agave nectar (1/2 cup)
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin spice (my mix : 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp allspice, 1/4 tsp nutmeg, 1/4 tsp ground clove)
• 4 tablespoons rock sugar

1. preheat oven to 175u0b0C
2. cut up pumkin (with skin) into smaller chunks
3. place onto a baking sheet with baking paper and bake for 60-90 minutes until very tender
4. remove from oven and let cool and then remove pulp from skin by mashing with a spoon and scraping skin
5. squeeze out some excess liquid using a cheesecloth or mesh strainer and set aside 1/4 cup and 1/2 cup each of pumpkin puree
6. break up and melt half the chocolate (150-200 grams) in a bain-marie and brush the insides of mini-cupcake liners with 1 coat of melted chocolate
7. note : if using the thin paper cupcake liners, do not separate them, leave at least 5 together at a time to solidify the cupcake shape
8. place chocolate-coated cupcake liners in the refrigerator to harden for 10 minutes and then remove and reapply another coat of warmed melted chocolate
9. repeat again with the other 150-200 grams of melted chocolate and refrigerate again and reapply another coat (you can repeat and continue until desired thickness is achieved, I used 4 coats)
10. melt butter over medium heat and add spices and granulated sugar until well combined and dissolved
11. add the agave nectar and stir, then the sweetened condensed milk and stir and finally the pumkin puree
12. cook over medium-high heat for 10 minutes and keep stirring until a few bubbles form on the surface and the mixture thickens (to the consistency of thick peanut butter)
13. remove from heat and transfer to a bowl, set aside and let cool
14. fill 2/3 of the mini-chocolate cups with the soft pumpkin caramel spread and refrigerate
15. in a small casserole at medium-high heat, combine 1/2 cup pumkin puree with 1/2 cup agave nectar and stir until it starts to boil and remove from heat
16. soften the 5 sheets of gelatin in a bowl of cold water for 10 minutes, then remove and squeeze excess water and add to the warm (not hot) pumpkin puree-agave nectar mix and stir until fully dissolved and let cool completely
17. remove chocolate cups from the refrigerator and spoon in the pumpkin jelly in the remaining 1/3 space left and let sit at room temperature for 24 hours until solidified
18. sprinkle with rock sugar when the pumkin jelly is drier and tacky to the touch and refrigerate
19. *note : if you've made your own chocolate cups, peel off the paper or foil mini-cupcake liners only at the end when everything is assembled and chilled

chocolate cups, pumpkin caramel, pumpkin, corn syrup, gelatin sheets, pumpkin puruee, butter, sugar, condensed milk, vanilla, pumpkin spice, rock sugar

Taken from food52.com/recipes/39092-chocolate-caramel-pumpkin-cups (may not work)