Chop the chocolate into little pieces, and melt in a glass or ceramic dish balanced in a pot. Boil a bit of water, say about 2cm deep, in the pot, so the dish with the chocolate does not lie in the water. As the chocolate melts, add the cream and butter, and stir slowly, until well combined. Remove bowl, allow to cool a bit, stirring occasionally and then clingwrap and place in the fridge for about an hour. If your white chocolate is looking a bit yellow, don't worry, you will soon beat that into submission.
When the time is up, whisk up your ganache till it is light and fluffy. And very yummy. First time I made this I made everyone I saw eat some off a spoon. Even my friend Tasha's boss, who I had only just met. I think it made a good, though rather strange impression.
PS Another way to make your ganache: heat the cream and the butter, till just as it is about to boil, and then pour it over your chocolate pieces which are in a heatproof bowl, stirring until the chocolate begins to melt and the ganache thicken... if you don't feel like double boiling the chocolate. And then place in the fridge, and whisk when cooled.
You can store your ganache in the fridge, and whisk it up when you need it.
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