I'm not sure what I did, but the pumpkin mixture never reduced or looked dry. After about 15 minutes I finally just took it off the stove and used it as is. The result was that I could not scoop the filling into balls to dip - it was just too creamy (not necessarily a bad problem). Instead I had to use almond bark to coat some chocolate molds. I let the molds set up in the freezer for a couple of minutes then spooned the pumpkin filling inside and covered with a small layer of more almond bark. The result was a yummy truffle with a creamy center. Though they were tasty, I'm not sure I'd try them again just because with the creamy filling they became a very time consuming dessert.
I REALLY liked these. Here's the thing---you have to be a rich, dark chocolate lover (which I am). Also, this says in the nutrition facts that it makes 30. I ended up with somewhere around 82 of these. I used the smallest Pampered Chef retracting scooper and it made a nice, two bite bon bon. REALLY GOOD! I adapted a recipe today for a Peanut Butter Truffle using this recipe as the base. WONDERFUL center there. I will have to post that one later. Thanks for this recipe. Sandi