Melt butter in a medium sized saucepan over medium heat; whisk in cream and bring to a boil. Remove pan from heat and stir in chocolate chips until melted and smooth. Chill saucepan in refrigerator for up to 1 hour, or until chocolate is solid yet rollable. (If its too solid, just leave it on your counter for a few minutes until it’s soft enough to roll)
Roll chocolate into balls, stuffing a mini marshmallow into the center of each.
Chill truffles a few minutes before rolling in graham cracker crumbs. Chill for a few minutes again so they solidify more.