I found a cookbook I'd completely forgotten I had, from Hershey's, that was very adamant that I should add no moisture to my chocolate sauce or it will go grainy. So instead I used shortening and icing sugar.
3 oz tofutti cream cheese
1/2 cup hard margarine (I used earth balance)
4 cups icing sugar
1 1/2 tsp vanilla
Mix together. I made plain, mint, and coconut centers.
Add 1/4 tsp mint extract
Add 2/3 cup unsweetened coconut
Roll the centers into balls that are a bit smaller than 1 inch. Chill for 3-4 hours or overnight - until the centers are dry and firm to the touch.
4 squares unsweetened chocolate
1/2 cup icing sugar
1/4 cup shortening (again, I used earth balance)
Dip the centers into the chocolate, set on waxed paper to dry.