>So does anyone have any good fondant or ganache recipes?


Making fondant by hand cannot duplicate the quality of institutionally
made item, so
IMO I prefer to buy a pail of ready made fondant instead if I make a
lots of fondant containing chocolate centers.
Another option is to use the DryFond which makes a better textured
product than using powdered sugar fondant alternative.

Regarding Ganache, IMO it does not need the use of expensive good
tasting chocolatew which is better consumed IMO as is, by
eating.<grin>>.
If I make those filled ganache based chocolate confections.
I would improve tastes by adding certain liqueurs/ or flavors to the
formulations instead.

I would rather spend the money on procuring refined hazelnut paste (
as homemade paste is rather gritty ( 600-1000microns and cannnot
attain the desired particle range of 20-40 microns on that nut paste
processed through a three roll or even by a Macintye refiner conche.

>Got any tips for making them come out the best possible?
In your case I would recommend to understand the recipe and its
procedures before you even think of doing it yourself.< grin>. Then you
are likely to get a good product that you can be proud of. But it takes
a bit of practice and you better use less expensive ingredients
initially.

A lot of beginners are deluded into thinking that expensive
ingredients will result in excellent product which is not absolutely
true.;
Indeed good quality materials will reflect on the end product but its
better if you have already attained enough skill on chocolate
confectionery before you invest your money on such costly ingredients.
There are lots of chocolatiers( chocolate confectioners) who can
produce really good tasting products due to their skill and not due to
the ingredients they use.