Pumpkin Piles in Chocolate

Cut 1/3 of a medium-sized Hokkaido pumpkin, including the skin, into pieces, lightly drizzle with olive oil, spread on a baking sheet, and bake in an oven preheated to 185˚C for approximately 25 to 30 minutes until soft, then blend and let cool.

Whisk everything except the biscuits. Then fold in the biscuits (reserve 2 tablespoons of biscuits for sprinkling).

Place the mixture in the freezer for about half an hour. Then form small balls roughly the size of a ping-pong ball and place them in the freezer for 2 hours.