2/3 cup light cream
1 (12-ounce) bag semisweet chocolate chips
1/2 teaspoon ground cinnamon
2 graham cracker boards
1/2 cup shredded coconut, toasted
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.
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