Ingredients

• 4 ounces full-fat coconut milk
• 12 ounces semi-sweet chocolate chips
• 1 tablespoon bourbon whiskey
• 1 teaspoon coconut extract
• 1/4 cup unsweetened cocoa powder

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Instructions

1. Watch how to make this recipe.
2. Special equipment: a heatproof bowl and silicone spatula
3. In a saucepan over medium heat, bring the coconut milk to a simmer, 6 to 8 minutes. While the coconut milk heats, set a heatproof bowl over the top of the saucepan and add the chocolate chips. Once the coconut milk comes to a simmer, remove from the heat, carefully pour the coconut milk over the chocolate chips and let sit for one minute. Stir with a silicone spatula until smooth and melted. Stir in the bourbon and coconut extract.
4. Pour the mixture into an 8-by-8-inch glass dish in an even layer. Gently tap to release any air bubbles. Cover with plastic wrap and refrigerate until cool and set up, about 2 hours.
5. Line a rimmed baking sheet with parchment and sprinkle with the cocoa powder. Use a 1-tablespoon scoop to portion the truffles. Place them on the prepared baking sheet and roll to coat in the cocoa powder. Refrigerate until ready to serve.