What a wonderful way you had making Chocolate Ganache, and "by eye", too.
It is the richest, most unctuous of all chocolates. I like making mine with whipped cream, similarly "heavy"; in the UK over here, we call it "double cream".
When I make chocolate truffles, mine resemble small pieces of brown coal which I dust in cocoa. They're wonderfully messy things. I like acting my shoe size.