Samoa Truffles

These Samoa Truffles offer a rich, indulgent treat combining the deep flavours of dark chocolate with the sweetness of caramel and the crunch of toasted coconut. The milk chocolate coating adds an extra layer of smoothness, while the drizzle of caramel and optional pinch of sea salt creates a delightful contrast of flavours.

1. Ingredients:

• 200g dark chocolate, chopped
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, toasted
• 1/4 cup caramel sauce
• 1 tablespoon unsalted butter
• 1/2 cup milk chocolate, melted (for coating)
• Pinch of sea salt (optional, for garnish)

Directions:

1. Begin by melting the dark chocolate. In a heatproof bowl, place the chopped dark chocolate and set it over a pot of simmering water, stirring until smooth and fully melted. Remove from heat and allow it to cool slightly.
2. In a separate bowl, combine the sweetened condensed milk, vanilla extract, and toasted shredded coconut. Stir until well mixed.
3. Add the melted dark chocolate to the coconut mixture and stir until fully combined.
4. Line a baking sheet with parchment paper. Using your hands, roll the chocolate-coconut mixture into small balls, about 1 inch in diameter, and place them on the baking sheet.
5. Melt the milk chocolate in a heatproof bowl over simmering water, then drizzle or dip each truffle into the melted milk chocolate, ensuring it’s fully coated.
6. Place the dipped truffles back on the parchment-lined baking sheet. Drizzle a small amount of caramel sauce over each truffle and sprinkle with a pinch of sea salt if desired.
7. Refrigerate the truffles for at least 1 hour, or until the chocolate coating has set.
8. Serve and enjoy!

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes (including chilling time)
Kcal: 180 kcal | Servings: 12 truffles