White Chocolate Pumpkin Shells

Directions

1. 1
   1. Pour white chocolate candy discs into microwave safe glass bowl.
2. 2
   2. Heat in 20 second intervals, stirring after each interval, until chocolate is smooth and creamy.
3. 3
   3. Add a bit of orange food coloring or whatever color you like. Stir a bit leaving it streaky.
4. 4
   4. Using a silicone pastry brush, brush melted chocolate into the inside of a DEMARLE Charlotte Flexitray that is stabilized with a pan.
5. 5
   5. Set in the freezer for 5 minutes
6. 6
   6. Pop hardened pumpkin shells out of mold.
7. 7
   7. Fill with desired filling!
8. 8
   I filled mine with white chocolate ganache and pumpkin pudding !
9. 9
   May be filled with ice cream and frozen until ready to serve.