COCONUT GANACHE
16 ounces of good quality dark chocolate, chopped. ( I use Ghirardelli mini morsels. If using dark chocolate bars, make sure to chop into equal, small pieces.)
1-15 ounce full fat coconut milk
½ tsp. vanilla
1.	Put Chopped chocolate into medium bowl
2.	Put coconut milk into small saucepan on medium heat. Warm, stirring, until bubbles form at edge and steam rises.
3.	Pour hot milk over chocolate. DO NOT STIR for five minutes.
4.	After five minutes, stir with a whisk until smooth and glossy; about 2 minutes.
5.	Add vanilla; stir to combine.
Use warm or cooled. 
To make truffles, double the amount chocolate, and form into even-sized truffles, rolling in the palm of your hand and setting onto parchment.
For excellent gifts, pour into small containers, top with a bow and a spoon!