Pumpkin White Chocolate Ganache

Fall is coming! This pumpkin white chocolate ganache is so mouthwatering, and it definitely gives you all the fall vibes.

Ingredients

Yield about 12-16 macarons.

• 300g high quality white chocolate

• 130g pumpkin purée

• 35g heavy cream

• 13g molasses or inverted sugar

• 1/4-1/2 tsp cinnamon powder

• 1/4-1/2 tsp pumpkin spice powder

• 1/2 tsp pumpkin pie extract

Steps - double boiler method

1. Heat up pumpkin purée, heavy cream, molasses, cinnamon powder, pumpkin spice powder and extract in a double boiler.

2. Whisk occasionally.

3. Until you see bubble on the edge, add in white chocolate.

4. Use a spatula to mix it until all white chocolate is melted and ganache becomes smooth.

5. Pour it in another bowl. Put a plastic wrap on top of the ganache to prevent skin to be developed.

6. Chill it in the fridge for at least 6 hours or overnight.

7. Take it out from the fridge and leave on the countertop for 15 minutes to soften and get to the consistency to be pipeable. Enjoy!

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