Is there any trick to making these a bit lighter and airy if that makes sense.

Mine always turn out denser than I would like, and wondering if it was the proprortion of chocolate to cream which is 2 parts chocolate to 1 part cream.

I think denseness is the nature of chocolate truffles and to me the heavy velvety texture is part of the appeal.

It might be worth trying a different approach - think about a chocolate mousse with enough gelatine added to make it able to be scooped very gently into balls then very very gently rolled in cocoa or desiccated coconut then left to set.

Or if you want something really airy, make a marshmallow mixture with added cocoa and scoop it into balls as above.

Im definitely making truffles. Sounds stupid but they seem too dense yet I realise they are a dense food. It feels like just eating ganache opposed to something made out of ganache...probably not making any sense now.

Have you made them with whipped ganache?

No, whats whipped ganache. I have added vanilla and brandy so the flavour is okay.

It's a ganache that is whipped until it is light and fluffy, it is then used to frost cakes etc. If you wanted it for truffles I think you'd need to cool it before shaping/dipping the truffles. [bakingamoment.com]

Thanks for this. It did help with what was wanted. Need to play a bit more.