Pumpkin Mounds in Chocolate

METHOD FOR PUMPKIN PUREE

• 1
  Cut 1/3 of a medium-sized Hokkaido pumpkin, including the skin, into pieces, drizzle lightly with olive oil, spread on a baking sheet, and bake in an oven preheated to 185˚C for approximately 25 to 30 minutes until soft, then blend and let cool.

METHOD FOR THE MOUNDS

• 1
  Whisk everything except the biscuits. Then fold in the biscuits (reserve 2 tablespoons of biscuits for sprinkling).
• 2
  Place the mixture in the freezer for about half an hour. Then form small balls approximately the size of a ping-pong ball and place them in the freezer for 2 hours.

METHOD FOR THE GLAZE

• 1
  For the glaze, melt the chocolate with oil over a gentle bain-marie (the bowl must not touch the water level). Let the smooth and glossy mixture cool slightly (to body temperature).
• 2
  Remove the balls from the freezer and, using a fork on which you always place a ball, dip them into the glaze, let them drip slightly over the bowl, and wipe off any excess glaze (from the bottom of the fork) against the edge of the bowl. Place them on baking paper, sprinkle with a little biscuit dust or decorate with a nut. Let them set in the refrigerator.