Crunchy Coated Chocolate Truffles

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 the chocolate is completely melted. Separate chocolate (“ganache”) into two small bowls and stir the cinnamon into one bowl.
Put the ganache into the refrigerator until it firms up, about 1½–2 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 the 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 the chocolate from melting. Roll the truffles in the toppings—the cinnamon-flavored in graham cracker crumbs and the plain in coconut.