Pulse the gingersnap cookies in batches in a food processor, until they are pulverized into fine crumbs. Set these aside.
Make the ganache
Heat the heavy cream and vanilla extract in a large saucepan over medium-low heat. When the cream is hot and almost ready to simmer, add the chocolate to the pan. Remove the pan from the heat. Allow the chocolate and cream to sit for 5 minutes, then stir them together until the chocolate ganache is smooth. Add the pinch of salt and stir it through.
Cover the bowl with plastic wrap and place it in the fridge for 1 to 2 hours, stirring it every 15-20 minutes, until the chocolate is very firm.
Make the truffles
Line a tray or baking sheet with a sheet of wax paper. Have the bowl of gingersnap crumbs in a bowl on the side. Take the ganache from the fridge. Using a 2-teaspoon sized cookie dough scoop to scoop out balls of ganache. Roll them quickly and gently in your hands to smooth them into balls. Drop the ball in the bowl of gingersnap crumbs and roll it around to cover the surface. Place it on the wax paper. Repeat these steps with the rest of the ganache until all of it has been rolled and coated in crumbs.
Cover and refrigerate the truffles for at least an hour to let them firm up. Then you can arrange them in a serving bowl, or to give away as gifts.
Serve the truffles cold, and store them covered in the fridge. Keep them for up to 1 week.