In a double boiler, or a heat-safe bowl nestled on top of a pot of simmering water, let the chocolate chips, coconut milk, and butter (or coconut oil) heat up and melt, stirring until they become a smooth consistency.

Take off heat and let cool for 5 minutes.

Add in whiskey, peppermint extract, and salt, and stir well.

Refrigerate for 2.5-3 hours or more until the mixture hardens.

Dust about 2 tbsps of cocoa powder on to a serving dish or a storage container. This helps the truffles not stick to the plate.

Using a melon baller or a small spoon, scoop out mini balls from the set chocolate-whiskey mixture and shape quickly into balls with your hands.

Roll the truffles in cocoa powder or shredded coconut and shape them. Rolling them in cocoa powder or shredded coconut helps them set better, making them easier to handle.Transfer them on to the plate coated with cocoa powder.

Store in the fridge until you are ready to serve. Theses truffles are best served chilled.