1 Pour chocolate chips in a large glass bowl. 2 Heat coconut milk in a saucepan until just boiling. Pour immediately over chocolate and stir. If the chocolate does not melt enough, put over a pot of boiling water while continuing to stir until all mixed and melted in, add extract and stir. 3 Now you have made ganache which can be used on a cake or in this case put in the fridge until chilled a few hours or overnight. 4 Using a melon baller, scoop out balls of chocolate ganache, dust with cocoa powder and/or cinnamon and lay on wax paper. 5 Keep cool, the best place to store is a wine fridge.