for the filling:
1/2 c apple cider
4-5 tbsp pumpkin
3.5 oz chocolate (60%)
for the shell:
7 oz chocolate (60%)
Combine the cider and pumpkin in a small saucepan over medium heat, stir constantly. Occasionally stop stirring for 10 sec and see if the mixture starts to bubble. When it does, turn off the heat and add the 3.5 oz of chocolate. Stir til smooth. Refrigerate until cool.
The ganache will be very soft. Scoop out truffles (I got 35) onto a baking sheet lined with tin foil, and then freeze them until they are hard. Once they are hard, melt the 7 oz of chocolate, and use a fork to dunk each truffle and coat it completely, then return it to the foil-lined tray. You want to coat the truffles as fast as possible, or take them out of the freezer in batches. Once they get soft, they are very hard to work with.
Put the finished truffles in the freezer or the fridge to set.