3. Take the chilled pumpkin mixture and use your hands to form it into small balls, about ½ - ¾-inch in diameter. Place the balls on a Silpat liner or parchment paper-lined cookie sheet. Put in the freezer for 5 - 10 minutes to firm up again.
4. Meanwhile, pour the melted chocolate into a pastry bag or other piping tool. With one hand, pick up one of the pumpkin balls and put a dollop of chocolate on the liner then place the pumpkin ball back on top. Drizzle more chocolate on top to create a shell (it's okay if some of the pumpkin mixture peeks through). Repeat this for the rest of the balls. Or, grab the nearest Sous Chef and divide up the work.
5. After the truffles have been covered in chocolate, return them to the freezer until they are completely set. Store in an airtight container in the refrigerator. Best served chilled, after a day or two of "marinating".
Don't say I didn't warn you.