Ingredients

The following ingredients have 24 Servings
  • 32 ounces melted and tempered pure milk chocolate
  • OR 32 ounces melted light cocoa candy melts
  • 24 orange candy-coated sunflower seeds
  • 24 red candy-coated sunflower seeds
  • 12 ounces modeling chocolate or candy clay made using light cocoa candy melts
  • 8 ounces cream cheese, (softened)
  • 1 cup powdered sugar
  • 15 ounces pumpkin puree
  • 2 teaspoons pure vanilla paste or extract
  • 1 teaspoon pumpkin pie spice
  • 3 cups whipped topping or fresh sweetened whipped cream

Instruction

  • Fill a plastic shot glass with chocolate.
  • Set aside for 3-5 minutes (if your chocolate is thin it will take 5 minutes to create a thick enough coating on the glass).
  • Turn shot glass upside down and allow the wet chocolate to drip out (tapping the cup as needed to help the chocolate fall out more quickly).
  • Scrape the chocolate off the opening of the glass.
  • Set the glass open side down on a parchment-lined baking sheet.
  • If using pure tempered chocolate you can either leave the chocolate cup at room temperature or refrigerate it for 5-10 minutes until hardened.
  • If using candy melts, freeze the chocolate cup for about 5 minutes until the candy hardens.
  • Once the chocolate hardens, pull the chocolate out of the glass.
  • Use melted chocolate as "glue" to attach two candy eyes and one orange sunflower beak and one red sunflower wattle to your cups.
  • Pipe two 1 1/2 inch long chocolate legs and two feet onto a parchment paper lined baking sheet for each turkey, making several extra sets in case of breakage.
  • Let the chocolate set until hardened.
  • Attach two legs to the base of each chocolate cup using melted chocolate.
  • Attach two feet to the ends of the legs, holding them in place until the stay upright.
  • Roll out candy clay to 1/16th-inch thickness.
  • Cut out 5 long teardrop-shaped feathers for each turkey.
  • Press the pointed ends of 5 candy clay feathers together forming a fan of feathers.
  • If needed, you can brush a tiny bit of water on the edges of the candy clay feathers to get them to stick to each other.
  • Let the feathers dry for 30 minutes then use melted chocolate to attach the feathers to the upper edge of the back of each chocolate cup.