Break up the two bars of chocolate into small pieces and add them to a medium sized bowl.

Melt the chocolate in the microwave by heating it up in 30 second increments and stirring in between, until the chocolate has fully melted.

To the melted chocolate, add 1 cup of coconut cream.

*Note: coconut cream is the solid part of coconut that you get when you open a can of coconut cream that has been refrigerated overnight.

Stir the chocolate and coconut cream together well.

If the mixture is too runny, refrigerate it for a few minutes, until the chocolate hardens just enough so it's solid enough to roll into balls. DON'T refrigerate for too long, or the chocolate will become too hard.

Roll the chocolate truffles into balls. I made mine about ¾ inch in diameter and made 28 balls with this recipe.

Once you roll the truffles, drop them in a bowl of cacao powder and roll them around until they are covered in cacao powder.

Store in the fridge or in a sealed container at room temperature.