I’m not sure if this can be called a true ganache, because it does not contain cream or butter, but it is an incredibly delicious filling for chocolates.  It can be made with any fruit butter, such as apple, for a different flavor altogether.

1 C. high quality milk chocolate chips or couverture

1/3 C. pear vanilla butter (available in grocers selling artisan jams and butters or on-line)

Melt chocolate, stir in vanilla pear butter, pipe into chocolate shells (see tempering and molding)