24 oz 60% cacao chocolate chips
1 cup heavy whipping cream
3 sticks butter, cut into 1 oz pieces
1/2 cup pumpkin purée
1 tsp cinnamon
Place the chocolate chips and heavy cream in a heat-proof bowl over a small pot of simmering water on the stove. Stir occasionally until fully melted.
Remove from the heat and, in 4 oz increments, whisk in the butter until fully incorporated.
The ganache will need to sit at room temperature for at least an hour before it will cool and be thick enough to spread onto the cake. The ganache can also be temporarily stored covered in the refrigerator, but will need to come to room temperature to be spreadable.
~Yields 6 cups ganache.Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/11/project-food-blog-8-spiced-pumpkin.html
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