Samoa Truffles (Print Version)

# Ingredients:

01 - 200 grams of sweetened grated coconut.
02 - 1 tin (400g) of caramelized condensed milk (Dulce de Leche).
03 - 1 tin (400g) of sweetened condensed milk.
04 - 1 package (300g) of crushed petit beurre cookies.
05 - 450 grams of Valrhona dark chocolate discs.

# Instructions:

01 - Lay the grated coconut onto a baking tray. Bake at 175°C for 10-15 minutes, stirring every 5 minutes until golden.
02 - Mix together the toasted coconut, caramelized condensed milk, sweetened condensed milk, and crushed cookies.
03 - Cover a baking tray with parchment paper.
04 - Use a tablespoon to scoop out portions and form them into balls. Freeze them for 30 minutes.
05 - Microwave the dark chocolate discs, stirring every 30 seconds to avoid burning.
06 - Dip the bottom part of each truffle into the melted chocolate.
07 - Transfer the leftover melted chocolate into a zip bag, cut off a tiny corner, and drizzle it over the truffles.
08 - Store the truffles in an airtight container in the refrigerator.

# Notes:

01 - Make sure to use thick caramelized condensed milk for the best texture.
02 - You can swap out chocolate discs for regular chocolate chips.
03 - These will stay fresh in the fridge for up to two weeks.
04 - They can last in the freezer for up to three months.
05 - Don't take your eyes off the coconut as it toasts!
06 - These are awesome as gifts.
07 - They've got a flavor similar to famous Samoa cookies.
08 - Feel free to make them smaller if you'd like.

Back