In a small saucepan, bring the coconut milk to a simmer. Stir in the extract, then pour the mixture over the chocolate in a separate bowl. Let stand a few mins before stirring until smooth. Allow to cool, then refrigerate for 30 mins to 1 hour. (Remove mixture from the refrigerator while it is still malleable).

Using a small spoon, form 1-inch balls and roll them quickly between your palms. Place balls on a baking sheet lined with parchment paper. Refrigerate overnight.

Roll in cocoa powder or chopped nuts. Store the truffles in an airtight container in the refrigerator for up to a week.