Add the chocolate and salt to a large bowl. 

Heat the cream in the microwave for 30 seconds— or on the stovetop until it starts to steam. 

Pour the cream over the chocolate and allow it to sit for 1 minute. 

Whisk the cream and chocolate until it is fully combined. Cover with plastic wrap and place it in the fridge to harden— about 4 hours. 

Once the chocolate is fully hardened, scoop 1 tbsp sized balls onto a baking sheet lined with parchment paper. 

Once you’ve scooped all of the truffles, roll them around in your hands to make sure they are tightly packed and smooth on all sides. Place them into the freezer for 20 minutes. 

Melt the white chocolate wafers according to the package directions. Transfer 1/4 of the white chocolate to a ziplock bag. 

Divide the remaining melted white chocolate into two small bowls. 

Remove the truffles from the freezer and dip them one by one into one of the bowls melted white chocolate using a fork. Tap the fork on the edge of the bowl to allow any excess chocolate to drip off. Place the dipped truffles back onto the parchment-lined baking sheet. 

Allow the white chocolate to fully cool before repeating the process with the second bowl of chocolate— you will dip the truffles in white chocolate twice. (see notes)

If using candy eyes, make sure to attach them while the chocolate is still wet. If using a food marker, allow the chocolate to set fully before drawing on the eyes. 

Lastly, cut just the very tip-off of the ziplock bag and drizzle the chocolate over the truffles to create the mummy look. 

Allow the chocolate to set fully before enjoying. Store in an airtight container in the fridge for up to five days.