Pumpkin Ganache

• 150 g white chocolate (5 1/4 ounces)
• 25 g butter (2 tablespoons)
• 50 g glucose (2 tablespoons)
• 55 g cold heavy cream (1/4 cup)
• 75 g Libbys pumpkin puree (1/3 cup)
• 4 g kosher salt (1 teaspoon)
• 1 g ground cinnamon (1/2 teaspoon)

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. The result should be barely warm to the touch and totally homogenous.
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. Warm the glucose in the microwave for 15 seconds, then immediately add to the chocolate mixture and buzz with the hand blender.
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. Blend in the pumpkin puree, salt, and cinnamon.
7. Put the ganache in the fridge to firm up before using, at least 4 hours, or, ideally, overnight.
8. Stored in an airtight container, pumpkin ganache will keep fresh in the fridge for 1 week.
9. Serve cold.
10. In a pinch, substitute 18 g (1 tablespoon) corn syrup for the glucose.

white chocolate, butter, glucose, cold heavy cream, pumpkin puree, kosher salt, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/pumpkin-ganache-382419 (may not work)