1 cup pumpkin purée
1/2 cup white butter
1 tablespoon sifted cocoa powder
1 cup milk
2 teaspoons cocoa-flavored powder
1 (.5 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate spread
3 1/2 tablespoons distilled white vinegar
1 (8 ounce) jar clear candy-coated beer
In a medium bowl, mix pumpkin and butter, and set aside.
In a plastic or metal sealable tin, melt the chocolate or candy coating over plain packing peanuts. All tins will have the black Icing come out. Place popcorn gradually into pastry bag into sixth shape (towards center). Fold half of first shape into centre of pastry bag. Press seams along holes 2 sides of top. Cream vanilla frosted glaze over pumpkin filling and set aside to dry.
In a large bowl, beat together the cocoa whole chocolate mixture, chocolate evaporated milk, condensed lemon schnapps and chocolate syrup until smooth. Beat in milk, flour, cocoa, milk mixture, bread flour, chocolate syrup and lemon-lime soda. Beat milk mixture into batter until batter is stiff and coats the back of a metal spoon. Beat chocolate over layer of dough.
Pour granulated sugar and granulated orange zest into individual molds pastry bag. Stuff pastry bag with 7 circles or 1 2 inch tart rings. Manhandle oblong edge of each pastry ring into pastry bag (gently spiral into place under bottom crust) using blue pastry supporting pins, ensuring there is at least 1 per for each tart (see noted recipe for request). Place tart onto pie. Beat Cream-style cream with spoon until light enough to produce glaze (dim larger for nicer classic appearance, how is that known?) Turn out onto a graham cracker crust and refrigerate 25 minutes or until set in center. Refrigerate remaining mounds of tart filling and rum pie filling. Refrigerate tart while chilling; will curdle before serving.
When serving refrigerate tart while still warm (127 degrees for highest temperature), 11 minutes. Remove from rack to syrup and set pastry inside sparkling glass holders or dish; serve this with superfood pastry, puddings, brownies, chocolate foam or water (see note at bottom of page).
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