Chocolate Pumpkin Ginger Appetizers

Chocolate Ganache

100g Purdys Classic Dark Chocolate

1 Tbs Butter, room temperature

24 Ginger wafers

1. Break up 2 Purdys Classic Dark Chocolate bars and place in a heatproof bowl. Melt in microwave until 50% is melted and 50% is still solid. Stir until chocolate is completely melted and is smooth.
2. Add room temperature butter and blend well to a shiny and creamy consistency. Spread a thin layer onto 24 Ginger wafers.

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Pumpkin & Ginger Truffle Centre

300g Purdys Classic Milk Chocolate

3 pieces Purdys Dark Chocolate Ginger

50g Cream cheese, room temperature

40ml Whipping cream

110g Pumpkin puree

½ tsp Cinnamon

¼ tsp Nutmeg

Garnish

Extra-thing slivers of carrot

Dried cranberries

1. Break up 2 Purdys Classic Milk Chocolate bars and place in a heatproof bowl. Melt in microwave until 50% is melted and 50% is still solid. Stir until all solid chocolate is melted and is smooth.
2. Warm the cream cheese slightly to soften, and blend into the chocolate.
3. Add whipping cream and stir until smooth.
4. Strain pumpkin puree to remove any extra moisture and blend into chocolate mixture.
5. Finely chop or puree Purdys Dark Chocolate Ginger and fold into mixture. Add cinnamon and nutmeg to taste.
6. Using a piping bag to top truffle centre onto ganache base. Dress with thin slivers of carrot and dried cranberries.