Line a baking sheet with parchment paper and set aside.
Add graham crackers to the bowl of a food processor or blender and process until they become very fine crumbs. Add cream cheese and marshmallow fluff and continue processing until fully combined. Dough should be moist enough to hold together when you press it with warm hands. If it's too crumbly, add an additional tablespoon of cream cheese.
Using a tablespoon or mini cookie dough scoop, scoop out dough and flatten it between the palm of your hands. The disk will be about 2 1/2-inches in diameter. Place a mini marshmallow in the center and then fold the dough over the marshmallow and roll into a 1-inch ball. (Instructional video below). Place ball onto parchment-lined baking sheet and repeat until all the dough has been used up. Place in freezer for 20 minutes to set.
To prepare the chocolate coating, melt chocolate and shortening in the microwave or over a double broiler, stirring periodically to ensure no clumps remain. (See tips for melting chocolate here.)
Using a toothpick or fork, dip each ball into melted chocolate, gently tapping side of bowl to remove any excess. Place back onto parchment-lined baking sheet and immediately top with graham cracker crumbs. Repeat until all truffles have been coated.
Refrigerate for about 10 minutes, or until the chocolate has set. Store truffles in an airtight container in the fridge for up to 2 weeks, or freeze for up to 1 month.