Step 1

Prepare a baking sheet by lining it with waxed paper. Set aside.

Step 2

To a medium saucepan over medium-high heat, add the heavy cream and milk. Bring to a light simmer.

Step 3

Remove the pan from the heat and add the chocolate chips, but do not stir! Let them sit for 5 minutes, then whisk to combine.

Step 4

Add the cocoa powder, cookie crumbs, and salt; whisk to combine.

Step 5

Pour the mixture into a heat-safe bowl and place in the refrigerator to chill for at least 6 hours.

Step 6

Using a small cookie scoop, portion out the truffle mixture and roll it between your palms to form 36 round balls. Arrange them on the prepared baking sheet.

Step 7

Place the sheet of truffles in the refrigerator for 2 hours.

Step 8

Melt the melting wafers in a deep cup or bowl and use a dipping tool or fork to dip the truffles in the chocolate then place them on a clean sheet of wax paper on a cookie sheet and allow to cool until set.

Step 9

Store balls in the refrigerator in an airtight container for up to 2 weeks or freeze for up to 3 months.