Finely chop the chilies and place them in a separate, medium-sized bowl.

Place the pumpkin puree in a medium-sized bowl and whisk in the brown sugar.

Place the berries and sugar in a medium-sized bowl and macerate lightly.

In a medium-sized bowl, beat the eggs with the sugar until the mixture is thickened and a light lemon color.

In a medium-sized mixing bowl, sift together the flour, baking powder, soda and salt.

Mix together the ingredients for the marinade in a medium-sized bowl until thoroughly combined.

To make the truffles, break up the chocolate into squares and place in a medium-sized deep bowl with the cream.

In a medium-sized bowl, lightly beat the eggs with a whisk.

Pour into a medium-sized bowl, cover with plastic wrap and refrigerate.

Wash the apricots and put in a medium-sized bowl.