Crunchy Coated Chocolate Truffles - light cream

Method

• In a small saucepan, heat the light cream over medium-low heat until it comes to a simmer.
• Divide the chocolate chips equally into 2 bowls and evenly pour the hot cream between the 2 bowls.
• Stir until the chocolate is completely melted.
• Add cinnamon to 1 of the bowls of melted chocolate.
• Place a spoon or ice pop stick into the bowl with the cinnamon so that you can differentiate it when you scoop them out.
• Put the ganache into the refrigerator until it firms up, 1 1/2 to 2 hours.
• In the meantime, place the graham cracker boards in a food storage bag and crush with your hands to make crumbs.
• Put the crumbs and the toasted coconut on separate flat plates.
• Remove the ganache from the refrigerator.
• Using a small ice cream scoop or tablespoon, scoop out the ganache into the toppings.
• The cinnamon flavored chocolate goes into the graham cracker crumbs and the plain chocolate goes into the coconut.
• Roll them around to coat and form small balls.
• Work quickly to prevent the chocolate from melting.
• Transfer to a sheet pan and place in the refrigerator for 30 minutes to set.
• Place on a plate and serve.