Cream butter; gradually add sugar and salt, beating until light and fluffy. Add vanilla; blend well.
Shape dough into 3/4-inch balls. Place on waxed paper-lined baking sheets.
Place chocolate in top of a double boiler; place over hot water, stirring until chocolate is melted.
Using 2 forks, quickly dip balls, one at a time, into chocolate mixture; return to waxed paper-lined baking sheet. Chill on baking sheets until chocolate is firm. Store in airtight containers in a cool place.