Pumpkin Ganache

Directions

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.