Pumpkin Ganache

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 150g white choc
2. 25g butter
3. 50g or 2 tbsp glucose/18g or 1 tbsp corn syrup
4. 55g cold heavy cream
5. 75g Libby's pumpkin puree
6. 1 tsp kosher salt
7. 1/2 tsp ground cinnamon

Instructions

1. Combine white choc and butter in microwave-safe fish and gently melt in microwave in 15s bursts, stirring b/w blasts. The result shld be barely warm to the touch and totally homogeneous.
2. Transfer choc mixture to a container than can accommodate an immersion blender. Warm the glucose in microwave for 15s, then immediately add to choc mixture and buzz with hand blender. After a min, stream in heavy cream, with hand blender running. Blend until mixture comes tgt into smth silky, shiny and smooth.
3. Blend in pumpkin puree, salt and cinnamon. Put in fridge to firm up before using at least 4 hours or ideally overnight. Keep for 1 week stored in airtight container in fridge. Serve cold.