Tombstone Chocolate Verrines: A Halloween Treat to Wake the Dead!

Preparation:

Start by cutting the pumpkin into pieces and dunking it into a pot of boiling water. Cook for about 25 minutes. While that’s going, soften the gelatin in a bowl of icy-cold water for 10 minutes.

Once cooked, drain your pumpkin and toss it into a blender along with 20 g of sugar, the vanilla, and the now-softened gelatin. Whizz it all up for a solid 2 minutes. Then, evenly spread out the pumpkin puree into 6 verrines or small glasses.

Breaking apart the eggs, separate the whites from the yolks. Melt down 100 g of that tempting dark chocolate along with butter in a bowl using the double-boiler method. Once off the heat, integrate the yolks into the melted chocolate mix, doing so one at a time.

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