In a medium mixing bowl, add the 2 cups chocolate chips and 1 1/8 cups coconut cream. I use the cream from a can of full-fat coconut milk. Just scoop it out and save the water for smoothies or discard.
Melt the mixture in a microwave in 30-second intervals. It will depend on your microwave how long this will take. With my microwave, it usually takes about one minute. When it looks like it is almost melted, remove and stir to combine chocolate chips and coconut cream.
Let come to room temperature, cover with plastic wrap and place bowl of chocolate in the refrigerator until hard, at least for several hours or best overnight.
Remove the chocolate mixture from the refrigerator. Using a small ice cream scoop or a tablespoon measure, spoon out the mixture and form balls with your hands (about the size of golf balls). Place the balls on the baking sheet about an inch apart (don't let them touch). Try using wet hands if your hands start to get sticky. Once all the truffles are completed, put them back into the frig again until firm, about an hour. Take them out of the frig and roll in your preferred topping and enjoy!
Place the balls on the baking sheet about an inch apart (don't let them touch). TIp: wet your hands a bit before rolling the chocolate. It's fine if the chocolate is a bit sticky. The toppings will stick better.
Dip the chocolate balls into the toppings and carefully roll until covered and place on the parchment paper.
For the chocolate-dipped truffles: melt 1/2 cup chocolate chips with 1 teaspoon coconut oil in a bowl. Stir to combine. Dip truffles in and then place on parchment-lined tray, plate or baking sheet.
Once the truffles are all dipped, place them in the refrigerator for about an hour until firm.
Serve truffles or store in an airtight container in the refrigerator.