In a double boiler, bring the cream to a simmer. Remove from heat and stir in the chocolate and butter until completely melted. Remove from heat.
Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerator until firm, at least two hours.
Line a jelly roll pan with waxed paper. Quickly scrape a portion scoop across the surface of the truffle mixture to form 1-inch balls. Repeat with the remaining truffle mixture. Sprinkle the truffles with Himalayan Pink Sea Salt. Cover and refrigerate.
Makes about 30 truffles.