Instructions

Here are your instructions:

1. Combine chocolate, oil, and extract in a small bowl; mix well. Set aside.

2. Bring coconut milk to a gentle boil in small saucepan over medium heat.

3. Add coconut milk to chocolate mixture; whisk gently to blend.

4. Place chocolate mixture, covered, in refrigerator for at least 4 hours, or overnight.

5. Using a melon baller or spoon, scoop out 1 tbsp. of chocolate mixture. Roll into a ball. Roll in cocoa powder until evenly coated. Repeat to make twelve truffles.

6. Store in refrigerator for up to one week or in freezer for three months.