In a mixing bowl, cream together the butter and brown sugar until light and fluffy. This process should take about 2-3 minutes using a wooden spoon or spatula.
Next, pour in the heavy cream, vanilla extract, and salt. Mix until everything is well combined.
Gradually add the flour to the mixture, stirring until just combined. Be careful not to overmix. Fold in the mini semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step is crucial as it helps the dough firm up, making it easier to roll into truffles.
Once chilled, scoop out small portions of the dough using a cookie scoop or your hands, and roll them into 1-inch balls. Place the rolled truffles onto a tray lined with wax or parchment paper.
In a microwave-safe bowl, melt the Ghirardelli Dark Melting Wafers in 30-second intervals, stirring between each interval until smooth.
Dip each cookie dough ball into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out, allowing any excess chocolate to drip off before placing them back on the tray.
While the chocolate is still wet, sprinkle crushed Heath bars or colorful sprinkles on top for an extra pop of flavor and visual appeal.
Allow the truffles to set at room temperature or place them in the refrigerator for about 30 minutes until the chocolate hardens.
