Break the dark chocolate bar or measure the chocolate chips into a heatproof bowl. If using a double boiler, fill a pot with a few inches of water and bring it to a gentle simmer.

Place the bowl of chocolate over the simmering water, ensuring it doesn’t touch the water. Stir occasionally until the chocolate is melted and smooth.

Once melted, remove the bowl from heat and let it cool slightly. Then, whisk in the full-fat coconut milk until fully incorporated.

Add the mint extract, a pinch of salt, and the vanilla extract. Stir until all ingredients are blended well.

Cover the bowl with plastic wrap and refrigerate for about 1 to 2 hours until firm enough to scoop.

Use a small cookie scoop or your hands to portion out the truffles. Roll each scoop into smooth balls.

If the mixture sticks, dust your hands with cocoa powder or powdered sugar for easier rolling.

Melt the dark chocolate and white chocolate separately for coating, stirring until smooth.

Line a baking sheet with parchment paper. Dip each truffle in the melted dark chocolate and place on the baking sheet.

Drizzle or dip the truffles with melted white chocolate for decoration.

Refrigerate for 30 minutes to an hour to allow the chocolate to set completely.

Remove the truffles from the refrigerator and arrange them on a platter. Garnish with extra mint leaves or cocoa powder if desired.