Pumpkin Ganache

1. 1

   Combine the white chocolate and butter in a microwave-safe dish and gently melt them in the microwave in 15-second bursts, stirring between blasts.

2. 2

   The result should be barely warm to the touch and totally homogenous.

3. 3

   Transfer the chocolate mixture to a container that can accommodate an immersion blendersomething tall and narrow, like a 1-quart plastic deli container.

4. 4

   Warm the glucose in the microwave for 15 seconds, then immediately add to the chocolate mixture and buzz with the hand blender.

5. 5

   After a minute, stream in the heavy cream, with the hand blender runningthe mixture will come together into something silky, shiny, and smooth.

6. 6

   Blend in the pumpkin puree, salt, and cinnamon.

7. 7

   Put the ganache in the fridge to firm up before using, at least 4 hours, or, ideally, overnight.

8. 8

   Stored in an airtight container, pumpkin ganache will keep fresh in the fridge for 1 week.

9. 9

   Serve cold.

10. 10

    In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose.

No additional tips available.