Melt the chocolate chips over low heat in a pan. Let cool, then add the whipped cream. Stir the whipped cream and chocolate together. Scoop out spoonfuls of the chocolate-whipped cream mixture and place them on sheets of waxed paper. Don’t worry if they aren’t perfect balls. You’ll get a chance to shape them some more later.

Put the sheets in the freezer for about two hours. Using several squares of graham crackers, crush them into fine crumbs. As you pick up each ball, shape it a bit to make it more circular and roll in the crumbs. Store in the refrigerator or freezer in an airtight container. (I like them stored in the freezer. Kinda like little ice cream snacks.)

To vary the flavors and textures, add two teaspoons of orange, raspberry, or coffee liquer Kahlua to the chocolate-whipped cream mixture. Try white or dark chocolate instead of semi-sweet or milk chocolate. Use finely chopped nuts, coconut, cookie crumbs (Oreos!), or candy sprinkles for the coating!