1. Heat non-dairy milk in a double-boiler over medium heat.

2.  Turn off heat and immediately add chocolate to the milk, stirring until all the chocolate is melted and the mixture is smooth.

3. Pour chocolate into medium-sized bowl, cover the top with plastic wrap, and place in the refrigerator for about an hour until it sets. You'll know it sets when you jiggle it and it doesn't really move at all. If you use a thick bowl, like one from Oxo, it may take much longer than 1 hour. 

4. Fill a small bowl with cocoa powder, sift it with a mesh strainer as there are probably chunks.

5. Remove chocolate from fridge. Using a melon baller or teaspoon, scoop the chocolate and roll into a small ball between your palms.

6. Gently roll the truffle in the cocoa powder and place on a plate. Serve or store in the fridge or freezer, covered, until you are ready to take that first, seductive bite.

Get creative by rolling your truffles in something fun.  I blended a handful of almonds, a 1/2 teaspon of cinnamon and a tiny pinch of cayenne until it was in very small pieces.