Melt milk chocolate & butter in a saucepan. Stir in the heavy cream. Refrigerate 15 min.
Scoop ganache onto a lined baking sheet. Freeze 30 minutes.
Roll the ganache into balls. Return to the freezer.
Melt the remaining chocolate with coconut oil.
Dip the truffles in the melted chocolate & chill until ready to serve.
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