Process the graham wafers in a blender until you get a fine powder.
Place the chocolate in a metal bowl and over a pot with simmering water (to melt using a double-boiler style).
Add the butter. Mix it into the chocolate as it melts. Add the powdered wafers and salt. Mix all of the ingredients well.
Continue mixing until you get a silky and smooth texture. Refrigerate for 1 hour, or just until it thickens enough to manipulate.
Using a spoon and your hands, form the mixture into small balls. If your hands are getting sticky, just dust them with a little cocoa powder.
Add the cocoa powder to a plate. Roll the balls in the cocoa powder to cover them completely.
Dust a little more cocoa powder over the truffles.
Serve & Enjoy!
Notes
Depending on the chocolate you use, you may need to add a bit more butter if it’s too dry, or a bit more of the ground wafers if it’s too runny to form into balls.
Store the truffles in an airtight container in a cool, dry place away from light or in the refrigerator for up to two weeks.
You can freeze them for up to 3 months in a freezer bag. Thaw them in the refrigerator.