In a heavy medium saucepan melt 2 cups chocolate chips over medium-low heat, stirring frequently. (Or, place chocolate chips in a medium microwave-safe bowl and microwave on 40% power for 4 to 5 minutes or until melted, stirring twice during cook time).
Remove saucepan from the heat. Open the can of coconut cream but do not pour out the contents. Use a spoon to scoop out ¼ cup of the firm coconut cream from the top part of the can. Avoid plunging the spoon deep into the can or you will start spooning into the liquid that has settled to the bottom of the can and you don’t want to include the liquid.*
Add the ¼ cup coconut cream and the liqueur to the melted chocolate. Whisk until well combined (chocolate will get firmer). Using a slightly rounded teaspoon measuring spoon, spoon the chocolate into mounds into a waxed paper lined shallow baking pan.
Chill the chocolate mounds in the refrigerator for 15 minutes or until mounds are just firm enough to roll into balls (do not chill the mounds too long or they will be too firm to shape).
Roll the chocolate mounds between your hands into balls**. If you are rolling the truffles in cocoa powder to finish them, roll each truffle in cocoa powder to coat immediately after you’ve rolled the truffle between your hands.
If dipping truffles in melted chocolate, set the chocolate balls back in the waxed paper lined pan. Cover truffles. Freeze at least 20 minutes or until truffles are completely frozen.
To dip truffles in melted chocolate, in the top of a double boiler*** melt the 1 ¾ cups chocolate chips. Once chocolate is melted, turn heat to low so chocolate doesn’t get too hot.
Line a cookie sheet with foil; set aside. Remove 8 to 10 of the frozen truffles from the freezer (keep remaining truffles frozen). Dip each frozen truffle in chocolate. Allow excess chocolate to drip off. Carefully set the dipped truffle on the foil-lined cookie sheet. Repeat with remaining truffles until all are dipped (take only 8 to 10 truffles out of the freezer at a time).
Allow truffles to stand until chocolate is completely set. If desired, drizzle any remaining melted dipping chocolate over the truffles in back and forth lines. Allow truffles to stand until all chocolate is set. Or, to make the truffles shiny, use a small clean paint brush (that you’ve only used on food) to lightly brush the outsides of the truffles with luster dust (make sure the chocolate is completely set and firm before brushing them and do not use the luster dust if you rolled the truffles in cocoa powder).
Store truffles in a covered metal tin or in a covered glass container in the refrigerator up to 2 weeks. Allow truffles to stand at room temperature for 30 minutes before serving so they soften a bit. Truffles can be stored in the freezer up to 3 months.