I realize this is rather late but I think I can help. I am a candymaker so I make truffles a lot. Ganache is pretty simple but there are some things most people don't know. With a couple of small pieces of advice I think you will be on your way to even better truffles.
First of all, when making ganache for truffles, there is a ratio of liquid to chocolate. I say liquid and not cream because you must add the weight of any liquid flavoring (raspberry puree, liquor, etc. (butter does not get calculated as a liquid)) to the weight of the cream to get a total weight of liquid. The weight of the chocolate should be about 2 times the liquid amount for dark chocolate (semisweet, bittersweet, etc.) and 2.5 times the liquid amount for milk and white chocolate.
A second thing most people don't know is that even though it has cream in it, ganache does not need to be refrigerated. It can be stored at room temperature with no ill effects. In fact, refrigerating ganache usually makes it softer when you try to roll it at room temperature.
If you get pretty close to the ratios I gave you, and don't refrigerate or freeze the ganache, you should be able to roll the ganache into balls at room temperature without much mess even bare handed. You also should dip them at room temperature, there isn't a need to refrigerate or freeze them before dipping.
I hope this helps.