Chop the milk chocolate, setting 3 ounces aside for later. If using, finely chop the sweetened coconut flakes, and nuts. Line a large baking sheet with parchment paper.

Once the ganache has cooled, scoop out generous teaspoon size portions and drop them onto the lined baking sheet. Place them in the freezer for about 30 minutes, or until they are firm enough to roll into a smooth ball.

Use your hands to roll the ganache into smooth balls, then roll some of the truffles into your choice of coconut and/or cocoa powder. Freeze remaining uncoated truffles to use in the next step.

In a microwave safe bowl, place the remaining 3 ounces milk chocolate and a scant tablespoon of coconut oil. Microwave in 15 second intervals, stirring between each, until chocolate is just melted. Whisk to combine the ingredients. 

Using a fork or slotted spoon, dip remaining uncovered truffles, let excess drip off and place onto the parchment lined sheet. Refrigerate until the outer shell has hardened. Brush remaining cold truffles lightly with luster dust if desired.

Chill the truffles until ready to serve. Enjoy chilled. See post for storage options.