Break Chocolate into pieces and place chocolate in a bowl. In a small saucepan, heat Coconut Milk on low heat until it comes to a full simmer. Do not let it boil.

Take off the heat and pour hot Coconut Milk over broken chocolate. Let sit for a minute or two.

After sitting, stir with a spatula until all the Chocolate has melted and you have a smooth Chocolate Ganache.

Add Vanilla, Espresso Powder, Maple Syrup, Sea Salt and Liquor (if using), to ganache. Stir well.

Chill your bowl of Ganache in the refrigerator until Ganache has thickened, firm and is scoopable, about 2-3 hours. Stir every 30 minutes or so to ensure it chills evenly.

Once firm, using a teaspoon, scoop out portions of ganache and roll into balls with clean, cool hands.

If your palms start to get warm and messy, wash your hands before continuing. Roll truffles in Cocoa Powder to coat.

Store in refrigerator, and let thaw for 5-10 minutes before enjoying.