To Prepare Toppings: Line up three large plates. To toast the coconut and chopped nuts, place a medium skillet over medium heat. Add the nuts and stir occasionally while letting them toast in the pan. Do not leave pan unattended. Once the pan is hot enough to toast, the nuts can go from golden brown to burnt very quickly. Once the nuts are lightly toasted and fragrant, scoop them onto a clean plate. Wipe pan with a clean towel and repeat for coconut, placing the coconut on a separate plate. Add the cocoa powder to the third plate. You will use these three toppings separately for decorating the truffles.
To Make Ganache: Place 2 cups of the chocolate chips in medium bowl and set aside. Place the coconut cream in a small pot over medium-high heat and add the remaining one cup of chocolate chips. Heat, while whisking gently. When the mixture is just about to boil, you’ll see little bubbles start to form. Remove the pot from the heat and immediately pour the mixture into the bowl with the remaining chocolate chips and allow it to sit for a few minutes to soften the chocolate. Whisk them together until the chocolate is melted and it becomes a smooth, shiny chocolate ganache. Add the vegan butter and whisk again.
Line a rimmed baking tray with plastic wrap so that a tray’s length is left to overhang. Essentially, you are using an amount that’s double the length of the tray. Pour the ganache onto the tray and spread evenly with a spatula. Fold over the plastic wrap back onto the chocolate and press gently. Chill in the refrigerator for about 2 hours, or until firm. The ganache will be ready when it’s firm but pliable. You do not want a solid sheet of chocolate because you’ll be using a spoon to scoop out portions.
When the ganache has set, it’s time to form the truffles. Line two baking trays with parchment paper. Using two teaspoons, scoop the generous teaspoonfuls of ganache with one spoon, and use the other spoon to drop the like-size dollops onto baking trays. They do not have to be ball-shaped at this stage. After chilling in the refrigerator for about 15 minutes, roll the truffles into balls between your palms then set them on the baking tray. If you have plastic gloves, it will help keep your hands clean. Roll quickly as the ganache is heat-sensitive and will start to soften between your hands. If the ganache becomes too soft, stop rolling and place the tray back into the refrigerator or freezer for a few minutes to re-chill.
To Make the Chocolate Coating: Place chopped chocolate in a heat-safe bowl over a pot of simmering water. Stir until just melted, watching carefully not to let it seize (which means it is overcooked and cannot be used.) Let the chocolate cool slightly (ideally to between 88 and 90ºF, if you have a thermometer).
Remove the truffles from the refrigerator and, one at a time, gently dip them into the melted chocolate with a spoon or fork (you can also use a plastic fork with the two center tines removed). Roll the dipped truffle up the side of the bowl so that some of the excess chocolate drips down. Place the chocolate dipped truffle in a topping of your choice (toasted coconut, toasted nuts or cocoa powder) and either gently roll to cover completely or sprinkle coating on top. Place finished truffle back on the baking tray to set. Once all the truffles are covered in toppings, chill in refrigerator for about an hour and then they are ready to serve or package.
