Heat the coconut milk over medium heat in a small heavy bottomed pot. When it reaches a boil, turn off the heat and add the chocolate. Stir the mixture with a wooden spoon until the chocolate melt. You want the mixture to be nice and shiny.

Pour the chocolate mixture into a square baking pan. Allow to cool on the counter for about 30 minutes. Cover with plastic wrap. (Press the plastic wrap right onto the surface of the chocolate mixture.) Chill for three hours or overnight.

Scoop mixture into balls, about three tablespoons each. Place the hot chocolate balls into a freezer bag and freeze until ready to use.

Use as directed above.