acutsh, I frequently make a ganache for different purposes. In the picture below, I used ganache as a layer in a hazelnut cake.
I'm a home cook like you, but I learned from a good chocolatier in my country. Professionals buy buttons or pellets or "callets" from Callebaut or others but you can replace that easily with good commercial chocolate that you will find in your supermarket. It doesn't matter whether you use white, milk or dark chocolate. I use a familiar brand from my country which is Côte d'Or. You might find Lindt easier in your country which is a very nice brand, but there are others of course.
- cut your chocolate in small chunks (be careful; cut, don't chop!). Weigh the amount of chocolate. Put in a metal or other heat-resistant mixing bowl
- weigh the same amount of cream as you have of chocolate
- bring the cream to a boil
- pour the boiling cream over the chocolate and stir. It will take a short while before it all comes nicely together
You can add a little butter to the cream (around 10%); your ganache will have a more shiny appearance.
You can add other flavors in tiny amounts like rum, whiskey, amaretto... In this case; less is more.