I, too, do not care for white chocolate because I find it too sweet. I had made ganache with it substituting sour cream in an effort to cut the sweetness. I have also substituted fruit puree for some of the cream. I think I liked the one with the fruit better. I made it with puree from frozen blackberries and it wasn’t sweet at all so really cut the sweetness of the white chocolate. In case you want to try, I used 4 parts chocolate, 1 part cream, 1 part fruit puree. I did not use this under fondant so can’t say how well it would work.
