Vegan Truffles

8 oz of bittersweet chocolate coarsely chopped
1/2 cup of full fat coconut milk (shake the can well)
2 Tb of flavoring such as ground lavender, ground red chile, or a liqueur such as Kahlua.
Chocolate for melting, or cocoa powder for rolling, or both

Easy Method:Start by chopping the chocolate and place in a glass bowl. Microwave the coconut milk on high 2-3 min, then pour over the chocolate and whisk until smooth. Add flavorings and whisk some more.
Stove top: Make a double boiler by filling a sauce pan half way with water and bring to a boil with a small glass or metal bowl resting on top. Melt the chocolate in the double boiler, and in another small saucepan heat the coconut milk and bring to a simmer and add the flavor of your choosing. Turn off the heat and let set for 5 minutes. Whisk the infused coconut milk into the melted chocolate until smooth and creamy, and then refrigerate the mixture for 2 hours.

Using a teaspoon or melon baller, scoop out and quickly roll into a ball (your hands will get very messy). Place on a parchment lined baking tray. Continue to roll all the mixture into balls. Now from here you can either roll these in cocoa powder and then refrigerate, or you can place in the freezer for 30 min to 1 hour, and then dip in melted chocolate to form a nice hard shell. After this step you could still roll in cocoa powder to finish.