Chocolate Turkey Cups filled with Pumpkin Cheesecake Mousse

• Produce

  • 15 oz Pumpkin puree

• Baking & Spices

  • 32 oz Melted and tempered pure milk chocolate
  • 1 cup Powdered sugar
  • 1 tsp Pumpkin pie spice
  • 3 cups Topping or fresh sweetened whipped cream, whipped

• Nuts & Seeds

  • 24 Candy coated sunflower seeds, orange
  • 24 Candy coated sunflower seeds, red

• Dairy

  • 8 oz Cream cheese

• Desserts

  • 12 oz Modeling chocolate or candy clay made using light cocoa candy melts

• Other

  • . or 32 ounces melted light cocoa candy melts
  • 2 teaspoons pure vanilla paste or extract

Found on hungryhappenings.com

Description

Ingredients

• 32 ounces melted and tempered pure milk chocolate
• . or 32 ounces melted light cocoa candy melts
• 24 orange candy coated sunflower seeds
• 24 red candy coated sunflower seeds
• 12 ounces modeling chocolate or candy clay made using light cocoa candy melts
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 15 ounces pumpkin puree
• 2 teaspoons pure vanilla paste or extract
• 1 teaspoon pumpkin pie spice
• 3 cups whipped topping or fresh sweetened whipped cream

Directions

• Fill a plastic shot glass with chocolate.
• Set aside for 3-5 minutes (if your chocolate is thin it will take 5 minutes to create a thick enough coating on the glass).
• Turn shot glass upside down and allow the wet chocolate to drip out (tapping the cup as needed to help the chocolate fall out more quickly).
• Scrape the chocolate off the opening of the glass.
• Set the glass open side down on a parchment lined baking sheet.
• If using pure tempered chocolate you can either leave the chocolate cup at room temperature or refrigerate it for 5-10 minutes until hardened.
• If using candy melts, freeze the chocolate cup for about 5 minutes until the candy hardens.
• Once the chocolate hardens, pull the chocolate out of the glass.
• Use melted chocolate as glue to attach two candy eyes and one orange sunflower beak and one red sunflower wattle to your cups.
• Pipe two 1 1/2 inch long chocolate legs and two feet onto a parchment paper lined baking sheet for each turkey, making several extra sets in case of breakage.
• Let the chocolate set until hardened.
• Attach two legs to the base of each chocolate cup using melted chocolate.
• Attach two feet to the ends of the legs, holding them in place until the stay upright.
• Roll out candy clay to 1/16th inch thickness.
• Cut out 5 long tear drop shaped feathers for each turkey.
• Press the pointed ends of 5 candy clay feathers together forming a fan of feathers.
• If needed, you can brush a tiny bit of water on the edges of the candy clay feathers to get them to stick to each other.
• Let the feathers dry for 30 minutes then use melted chocolate to attach the feathers to the upper edge of the back of each chocolate cup.
• Beat the cream cheese using an electric mixer until light and fluffy.
• Add powdered sugar and beat until combined. Add the pumpkin, vanilla, and pie spice and beat just until blended.
• Spoon in the whipped cream and beat until fluffy.
• Spoon or pipe into the chocolate turkey cups just before serving.