your chocolate for dipping look a bit too runny, that's why (in my opinion) it sits very thin on the sides and has a large foot.
try a different viscosity chocolate and if you can post a picture of whole truffle as well.
I just saw your comment on the truffles.
What type of screen are you referring to?
When I took a Barry Callabaut class, the teacher suggested double dipping. Once in our hands for a thin layer, let set, then the last one dipped.