This is from a co-worker's vegan cookbook called "Eat, Drink & Be Vegan". Apparently these are unbelievably rich, but I won't know until Sunday afternoon when Michelle and I make them (before having to count our store's inventory till midnight).
What's in it
3/4C regular coconut milk (not light)
10-10.5 oz good quality dark chocolate, finely chopped (about 2C)
1/2 tsp almond extract (or 1/2- 1 tsp other extract of choice)
1 Tbsp liquor (e.g. brandy, Grand Marnier, Kahlua)
2-3 Tbsp Dutch-processed or regular cocoa powder or ground nuts
How it's made
In a small pot on medium heat, heat coconut milk, stirring until very hot but not boiling. Place chocolate in a glass bowl. Pour hot milk over chocolate and use a heat-proof spatula to stir until chocolate is fully melted and mixture is well combined. (If chocolate needs more melting, place bowl on top of a pot of boiling water and stir continually until melted). Stir in extract and liquor.
Refrigerate for one hour or more, until completely cooled and firm. Scoop using a melon baller or small spoon, then lightly roll into balls using your hands. (You will need to rinse your hands a few times). Place truffles on a plate or baking sheet lined with parchment paper. Place cocoa or nuts on a plate and lightly roll truffles on to coat. Serve as is, or refrigerate until serving.