Using my Fall Silicone Mold 2 ways

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    A week or so ago, I shared my experience, (and recipe), for Pumpkin Dinner Rolls and my attempt to make them look like little pumpkins on this post. I mentioned to you that buying a mold might me the easiest way to get the shape.  So, I went ahead and bought the mold and gave it a try!  

     This mold not only had pumpkin shapes, but leaves and acorns as well.  It is a really cute mold for Fall.  It worked fairly well for the rolls, as you can see in this photo: 

     Faint, but easier than the string that baked inside!  One of our readers commented that I should try tying the string, but removing it before baking and that the marks would still be there.  I'll try that next.  Good thing these rolls are so delicious! 

     While I was making that batch of rolls in the mold, my mind kept wandering to what else I might do with these cute Fall shapes.  Since they are silicone like my Hot Cocoa Bomb molds, naturally my mind went to chocolate.   
      Now, I've never made an entremets, but I know it is a layered cake, mousse thing enrobed in chocolate.  So, I did a riff on that and I'm calling them my Pumpkin Fluff Entremets.  I've only made them once, so far, and I have some perfecting to do, but this is what I did.  If you have any tips as I take  you through the process, let me know! 

      First, I coated the molds in chocolate, trying to get a thin shell.  I wanted to be able to crack it when it came time to eat these desserts.  I had a difficult time getting them thin enough, my chocolate tempered well, but it tried to seize up and wasn't runny enough to just pour in to coat the molds.  I had to spread them the best that I could.  
      While the chocolate was in the fridge hardening, I made the Pumpkin Fluff and I made a Gingersnap Pecan Crumble.  Here is the recipe for those:

       This recipe makes a lot of fluff!  My son was over and after I filled the chocolate shells, I started filling bowls with the fluff as well.  He was like, "Mom!  Why did you make so much!"  LOL  The nice thing is, you can eat it like a pudding without the chocolate shell, or use it as a dip for gingersnaps or vanilla wafers.  I also sprinkled the leftover crumble over the top of the fluff in the bowls. 

This is the Gingersnap Pecan Crumble! Simple, yet good!

Filling the shells with fluff. First I popped out the shells, like I would a Hot Cocoa Bomb, then patched any spots that needed it. Then I put the shells back into the molds and filled them with fluff.

      Next, I put a layer of the crumble over the fluff and flattened it all down into the shell.  After that, I put a coat of chocolate on the bottom. 

I know that they look messy. It is difficult to spread chocolate over the crumble, so I used the tapping method that I use when I make Hot Cocoa Bombs. You put down a blob of chocolate, and then tap it with your spoon out to the edges until it seals and lays somewhat flat.

      After hardening these entremets in the fridge, it is time to pop them out!  They came out pretty cute!  They would be a fun alternative to pumpkin pie at a Fall party, for something a little bit fancy. 

     As I said, this was my first try, and breaking the chocolate shell was a little bit harder than I expected.  I need to work on getting that chocolate really thin. 

Very tasty!

       The molds come as a set of 2, with 6 shapes in each mold.  The Pumpkin Fluff will fill many more than a dozen entremets, and the crumble should be the perfect amount.  I used semi-sweet chocolate chips for my outer shell.  You will need 1-12 oz bags to cover 1 dozen entremets.  

       The mold is on sale right now on Amazon in the 2 pack set for $9.99.  I think that aside from bread, I could make cupcakes or muffins in them.  Any other ideas?  How about tips on working with the chocolate?  I'd love to hear them!  
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