Chop the Chocolate: Start by finely chopping your dark chocolate in a medium-sized mixing bowl. The smaller the pieces, the easier they will melt, streamlining your truffle-making process.

Heat the Coconut Milk: In a small mixing bowl, pour in the coconut milk and heat it in the microwave for about 25 seconds until it’s warm but not boiling. Alternatively, you can warm it in a small saucepan over medium heat until it just starts to simmer.

Combine and Melt: Immediately pour the warm coconut milk over the chopped chocolate. Loosely cover the bowl with a lid or a towel to trap the heat. Allow it to sit undisturbed for 5 minutes. Afterward, gently stir the mixture with a spoon, taking care to minimize air incorporation. Keep stirring until the chocolate is fully melted and the mixture is creamy and smooth.

Tip: If you notice any unmelted chocolate bits, microwave the mixture in 10-second intervals until completely smooth, but be cautious not to overheat, as this can affect the chocolate’s quality. If desired, add vanilla and stir to incorporate.

Chill the Mixture: Transfer the chocolate mixture to the refrigerator, uncovered, for about 2-3 hours or until it reaches a firm consistency. A simple test: dip a knife into the center; if it comes out mostly clean, it’s ready for shaping. If wet chocolate clings to the knife, let it chill longer.

Prepare for Rolling: While the mixture chills, set out a small dish filled with cocoa or cacao powder for rolling the truffles, if desired.

Shape the Truffles: Once the mixture is firm, use a tablespoon-sized scoop or a regular tablespoon to portion out small balls of chocolate. Use your hands to gently roll the scooped chocolate into smooth balls.

Coat the Truffles: Roll each chocolate ball in cocoa or cacao powder to coat, shaking off any excess. Place them on a parchment-lined dish and continue until all the mixture is formed into truffles.