I keep reading about people using chocolate ganache as filling/frosting and under fondant and whatnot. I have made whipped ganache once and it was super airy and I know it would melt under fondant. Does anyone have any recipes/direction to use it as a filling/frosting?

Ganache as a basis under fondant.
http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/

Ganache as a filling -

12 ounces bittersweet chocolate (I use at least 70%)
1 2/3 cups heavy cream
optional; 1/2 tsp vanilla extract

Break chocolate into pieces and process in a food processor. Heat the cream to boiling (small bubbles form around the sides of the pan). With food processor running, pour cream in thru the feed tube. Process a few seconds until smooth. Transfer to a bowl and cool completely. Once cool, stir in extract.

Good luck

Not sure of the thread, but I kept this:
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regymusic wrote:
There are lots of options when making and using Ganache.

If you want it really thin, you let cool till it's warm and then pour it over your item.
If you want it thicker, cool some more.
If you want it fluffy, cool completely then whip with a mixer to incorporate air.
You can use cooled white or chocolate ganache as a whip cream stabilizer.
Chocolate whipped Ganache added to whipped cream taste almost mousse-like.
Butter added to Ganache gives it a sheen even when refrigerated.
If you like it sweeter, add powdered sugar at the end or granulated sugar when just making it.
Add Expresso (dissolved in water) or Brandy or other liquor to heighten it's flavor.
Bottom line is that you can just have fun with it.