Continue what you are doing EXCEPT place the truffles on a wire cooling rack with a parchment or wax paper lined cookie sheet under the rack to catch the drippings. This will avoid the "pooling" of chocolate you are experiencing. You can then remove the chocolate drippings which you can reuse to dip even more truffles in, make more, re-dip, etc.!
If you feel your chocolate layer is too thick, you may not have it tempered (hot/melted) enough. A thin first coat is not unusual in candy-making, so don't be discouraged if you have to do a second dip. In fact, that is exactly how I make my truffles.
I cook with wine.......sometimes I even add it to food!