Crunchy Coated Chocolate Truffles - Money Saving Meals (Sandra Lee)

1 (12 ounce) bag chocolate chips
2/3 cup light cream
1/2 teaspoon cinnamon
2 graham cracker boards
1/2 cup coconut shreds, toasted

In a small saucepan, heat light cream until gently boiling. Put the chocolate chips into a bowl and pour the hot cream over them. Stir until chocolate is completely melted. Separate chocolate ("ganache") into 2 small bowls and stir the cinnamon into one bowl.

Put the ganache into the refrigerator until it firms up, about 1 1/2 - 2 hours. In the meantime, place graham cracker boards in a food storage bag and crush with your hands to make crumbs. Put the crumbs and toasted coconut on separate flat plates.

Remove the ganache from the refrigerator. Using a tablespoon, scoop out the chocolate and roll it in the palms of your hands to form small balls. Work quickly to prevent chocolate from melting. Roll the truffles in the toppings - the cinnamon-flavored in graham cracker crumbs and the plain in coconut.

Makes 20 servings.