Rylan's recomendation is great. The one thing with ganache is your ratio of chocolate to heavy cream. If you do a 1:1 ratio, then it's that pourable, soupy consistency. If you do a 2:1 ratio of chocolate: cream, then you get more of a peanut butter consistency that you can spread on and let harden into a shell.
HTH
Paul
Rylan's recomendation is great. The one thing with ganache is your ratio of chocolate to heavy cream. If you do a 1:1 ratio, then it's that pourable, soupy consistency. If you do a 2:1 ratio of chocolate: cream, then you get more of a peanut butter consistency that you can spread on and let harden into a shell.
HTH
Paul
With white chocolate you need a 3:1 ratio to get it to harden.
Depends on where you are - butter + room temperature + Australia - just DO NOT equate!
Technically what you are describing is NOT ganache
Ganache is CHOCOLATE & CREAM - been around since the 1890's
If you like the chocolate & butter - use it 
but we wary of thinking that it is ganache and will react like people have said 'ganache' will.
There must be NO confusion if you are putting 'ganache' UNDER fondant and it is NOT going to be refrigerated - you must stick to the 3:1 whitechocolate/cream ONLY or 2:1 dark chocolate/cream ONLY
This sets firm and allows you to smooth your fondant without it softening - adding butter will present BIG problems
I like the taste of chocolate (any color/type) and butter, but the taste of chocolate ganache is heaven! 
Just my opinion of course, but I add a small bit of vanilla and sugar to the cream when I'm boiling it and I guess all that extra added fat from the cream makes it super delicious! I also think that not cooking chocolate helps it keep a better flavor since in ganache you just pour the hot cream mixture over the chocolate and it melts that way.
I need to navigate away from this post, I'm having mega chocolate cravings now... lol!
Thank you all for your replies. Rylan I visited your website and am thrilled that I got advice from such a pro!!! You mentioned piping dark choc on the white ganache. I am still a beginner and have never piped choc. What is best way? Do I just melt the choc? or does it need something added??
Thanks Teresacam. Hehe, I am far from being a pro--still new to this hobby. =]
I've piped chocolate a long time ago but it was really sloppy--I need more practice. I just melted the chocolate and put it in a piping bag with a really small tip. I didn't add anything else to it.
You can also use a strong ziploc bag and cut the end. Make sure you get a nice bag because I've had so many experiences with the bag blowing up. Oh and the parchment paper triangles works too.
The best way to pipe chocolate is to melt the chocolate with a little (about 1 tbsp for every 12 oz of chocolate) shortening. Instead of using a regular piping bag with tip, either use a parchment cone or a plastic squeeze bottle that has a small tip.
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