Spiced Chocolate Truffles

• 12 ounces milk chocolate baking bars, divided
• 1/2 cup heavy whipping cream
• 2 tablespoons canned pumpkin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Dash ground cloves
• Baking cocoa
• Candy eyeballs, optional

1. Finely chop 10 ounces chocolate; place in a small bowl. In a small heavy saucepan, combine cream, pumpkin and spices; heat just to a boil. Pour over chocolate; let stand 5 minutes.
2. Stir with a whisk until smooth. Cool to room temperature. Refrigerate, covered, at least 4 hours.
3. Finely grate remaining chocolate; place in a small microwave-safe bowl. With hands dusted lightly with baking cocoa, shape chocolate mixture into 1-in. balls; roll in grated chocolate. (Mixture will be soft and truffles may flatten slightly upon standing.)
4. If desired, melt unused grated chocolate in a microwave and use to attach eyeballs. Store in an airtight container in the refrigerator.

milk chocolate baking, heavy whipping cream, pumpkin, ground cinnamon, ground ginger, ground nutmeg, ground cloves, baking cocoa, eyeballs

Taken from www.tasteofhome.com/recipes/spiced-chocolate-truffles/ (may not work)