Coconut milk comes to a simmer with sea salt, melts into finely chopped semisweet chocolate with a hit of peppermint extract, then chills firm in the freezer for scooping into glossy ganache truffles.
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Bring coconut milk and salt to in 2-quart pot.
Remove coconut milk from heat. Add chocolate and mint extract. Stir with spatula until smooth.
Pour chocolate mixture into shallow pan and chill in freezer for 30 minutes , or until firm enough to scoop.
Form 1-inch diameter truffles using small half-ounce scoop or teaspoon.
Return truffles to freezer to firm.
Dip truffles in Chocolate Coating (recipe following). Serve truffles at room temperature.
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