Chop semi-sweet chocolate and set aside in a bowl.

Combine cream, pumpkin, salt, cinnamon, and nutmeg in a small pan, and heat over medium-high heat, stirring until smooth. Heat until mixture just starts to boil.

Pour the hot cream mixture through a wire strainer, to remove and lumps, and into the chopped chocolate. Stir until chocolate is melted and mixture is smooth.

Stir in butter.

Put plastic wrap on the surface of the chocolate and refrigerate for a couple hours. When it is firm, but not too hard, scoop and roll into balls. You can dust your hands with coco powder. I used a melon baler as the scoop.

Chill again.

Melt your chocolate candy coating, and dip the chilled centres.

Melt the orange chocolate candy coating and use a ziplock bag with a tiny hole in the corner to add a drizzle to the truffles.