Weigh or measure your chocolate. Place inside a microwave safe bowl.

Place the canned coconut milk in a separate microwave safe bowl and heat it in the microwave until very hot, but not boiling. You don’t want to burn the chocolate during the next step. Try 45-60 seconds in the microwave. You may also heat the coconut milk in a pot on the stove top.

Pour the hot canned coconut milk over the chocolate chips (or broken up chocolate bar).

Quickly cover the bowl with a dish towel. Leave the bowl covered for 3-5 minutes and then mix, mix, mix until the chocolate is melted. If all of the chocolate does not melt, put it in the microwave for 10 seconds at a time, being careful not to burn the chocolate.

If using an unflavored chocolate bar (or chips), add two teaspoons of orange zest. This is approximately what you will yield from one orange. Always choose organic if possible when zesting citrus. I love this zester. You may also add 1/2 teaspoon of vanilla extract if you choose.

Place the bowl in the refrigerator for 2-3 hours. Take it out and form truffles using a cookie scoop OR scooping out approximately 1 Tablespoon and rolling it in your palms. You might want to wear gloves if you do this! Then roll each chocolate truffle into the topping of your choice.

Place the truffles on a plate. Cover with plastic wrap. I like to use press’n seal so I can place the truffles right on the serving dish if I’m using them in the next day or so. Place back into the fridge (or store in the freezer in a freezer-safe container or dish).