Place the cream and chocolate in a medium heatproof bowl and place over a medium saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. Remove from heat.
Stir in the Rocky Road Cookie crumbs and mix till combined. Cover with plastic wrap and place in the fridge for 1 hour or until firm enough to roll into balls.
Line a tray with no-stick baking paper. Use a teaspoon to scoop out 1 ½ tsp of the chocolate mixture and use your hands to roll into a ball. Coat the truffle with either cocoa powder or shredded coconut. Repeat with the remaining chocolate mixture. Place in the fridge for 30 minutes to harden.