I've just added lemon essence to white choc ganache. I'm sure it's not oil based - from what I understand, the chocolate has already seized from the liquid in the cream. (Or doesn't seize when it's that quantity of liquid?) It tasted a bit cheesecake-y.
I'm sure you could add any kind of essence. Ohh, rum in dark chocolate would be yummy.
This is my recipe for White Chocolate Strawberry ganache.......
White Chocolate Strawberry ganache
Ingredients
1 12 oz. Package white chocolate chips
8 oz. heavy whipping cream, scalded
1 Tbs. of softened butter
1/2 package Strawberry or Raspberry jello ( I would think any flavor of your choosing would do )
Instructions
1. Pour white chips into medium sized bowl. ( I use metal because it seems to hasten the cooling process.
1.2. Heat 8 oz. of heavy whipping cream to the boiling point.
2.3.Pour cream and sprinkle about 1/2 package of jello ( your choice) over chips. Let stand for a couple of minutes, then stir until chips are melted.
3.4. Place bowl into refrigerator until cooled and thickened ( can be placed in freezer if you are in a hurry.
4.5. Whip with mixer until thick and fluffy enough to spread between cake layers..
When do you add the butter?
If someone wants to make a google doc with all these recipes, I'll add it to the list! 
I just tried making ganache with the Hershey's cinnamon chips. I had a request to make a snickerdoodle cake ( recipe from this site ). So of course I thought, I wondered how the cinnamon would taste or be too strong.
So made the ganache and started out with the same ratio as making regular chocolate. I did add about 1/4 c more chips to the mix once it at all melted.
Whipped the ganache and it tastes amazing. Not too strong of a cinnamon and will go great with the cinnamon in the cake! I also think it would be a great filling in a spice cake.
I am going to try the cinnamon, it sounds great!!!
i'm still quite new to making and baking delicious sweet treats but just the other day actually, i made a chocolate and peanut butter ganache. Everyone loved it, i had put it in some macaroons and i had people coming back for thirds! but to reply to your questions, i put quite a lot of cream about: 110g of cream to 100 grams of chocolate and then whilst i was putting my cream onto boil i just added about a tablespoon of peanut butter and melted it in with the cream.
good luck with your baking, sorry i couldn't held you with your buttercream problem xoxox
AI've been researching this topic the last couple of months as I'm looking for stable fillings that can withstand a few days at room temperature. There are a lot of recipes on the net for white chocolate fruit flavoured ganache fillings, especially macaroon fillings! I winged it the other week and made a passionfruit ganache. I used the 1:3 ratio and I used 2 tb. of passionfruit as part of the liquid ratio and made the rest up with cream. Another yummy one is coconut cream in place of cream and a heap of lightly toasted coconut added it's like a bounty bar! I'm using that as a filling in my coconut cake instead of desiccated coconut in the cake batter.
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