Set up a double boiler. You can do this by filling a small pot with an inch of water and nesting a metal or glass mixing bowl on top. You don’t want the bowl to touch the surface of the water. Set the double boiler over medium heat. Roughly chop your chocolate, then add it to the bowl. Watch the chocolate and once it starts to melt, stir it every few seconds. Once the chocolate is fully melted, remove it from the heat. 

Pour some of the chocolate into each individual mold, turn it with your hands to help coat each candy mold with the melted chocolate. Invert the candy mold over your bowl of melted chocolate to let the excess drip out. Place the mold in the freezer or fridge to allow the chocolate to harden while you make the filling components.

For the pumpkin filling, whisk together the pumpkin puree, cashew butter, brown sugar, cinnamon, ginger, and a pinch of sea salt in a bowl until smooth. Set this aside for now.

Next, you’ll make the salted pepita brittle. Toast the pepitas in a large skillet over medium heat. Make sure to swirl the pepitas around in the pan as they toast so that they don’t burn. Once they’re beginning to turn golden and pop, add the maple syrup. Stir constantly in order to coat all of the pepitas in the syrup. Cook for only 1-2 minutes or until the syrup has thickened and the pepitas are clumping together. Turn the brittle out onto a piece of parchment paper and flatten them into an even layer. Sprinkle immediately with the flaky sea salt. Set the brittle aside to fully cool and harden. You can leave it on your counter or place it in the fridge to speed up the process!

Once the brittle has hardened, it’s time to fill your candy molds. Remove your mold from the fridge. Cut the brittle into small pieces (they have to fit into your mold). Then, whisk the pumpkin filling once more before putting it into a piping bag. You can do this with a sandwich bag with the tip cut off. Fill each chocolate shell with some of the pumpkin filling and top with a few pieces of the brittle. Make sure not to overfill the mold with the fillings as you’ll still need room for the final layer of chocolate. Park your filled mold back in the freezer to allow the filling to solidify. It will take about 15-20 minutes for the filling to sufficiently harden before you add the final layer of chocolate.

While the filling hardens, re-melt your chocolate in the double boiler. To finish your bonbons, carefully pour enough chocolate over each mold to cover the filling. Level the chocolate out with a palette knife or the back of a butter knife, then place the mold back in the freezer one last time to let the final layer of chocolate set. 

When you’re ready to enjoy your bonbons, simply un-mold them. Since we didn’t temper the chocolate, it’s best to keep these in the fridge or freezer until you’d like to enjoy one! 

With my mold, I had enough for about 16 large bonbons but this will vary depending on the size of your candy mold.