I absolutely agree with freezing them, (have about 4 giant bags of them in there now!!) but respectfully suggest you consider not dipping them. Roll them out, freeze on a cookie sheet and once solid, store in ziplock freezer bags, then when needed, take out however many you need and thaw them, then dip freshly. The only reason I suggest a 'fresh' dip is that in the freezer the chocolate may get scratched/cracked/etc from bumping into each other, they just may not look as nice as when they were freshly dipped. However, if time simply does not allow the luxury of dipping them at the last minute, take great care in how you handle the bag(s) once they are frozen.
I freeze the ganache before rolling. I never thought to do it after the truffles are rolled.
I was wondering what kind of chocolate you are using, because if it needs to be tempered, then freezing wouldn't work because once the chocolate returns to room temperature it would bloom.
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