Finely chop the chocolate by hand or in a food processor, and place in a medium bowl.

Microwave cream in a microwave safe glass bowl for 1-2 minutes until boiling or pour into a small heavy sauce pan and bring to a rolling boil over medium heat.

Pour cream over chocolate and with a wooden spoon gently stir to melt the chocolate. Don't whisk or you'll incorporate air.

Cover, chill until firm about 2 hours.

Line baking sheet with parchment paper. With a melon baller, drop mixture by rounded spoonfuls onto prepared sheet.

Freeze until firm, about 20 minutes.

Place the cocoa, confectioners sugar, coconut, and chopped nuts into separate bowls.

Roll balls into separate coatings, then quickly roll between your palms to form perfect rounds shapes. Reapply coating if too much falls off.

Return to parchment lined baking sheet in a single layer.

Cover with plastic wrap and chill until ready to serve.

Can be made 10 days ahead. Keep refrigerated.