Try this Samoa Truffles recipe, or contribute your own.
- Carbohydrate 2.55717142857143 g
- Cholesterol 0.0857142857142857 mg
- Fat 1.38737142857143 g
- Fiber 0.480857124328613 g
- Protein 0.179628571428571 g
- Saturated Fat 1.29807714285714 g
- Serving Size 1 1 to 40 truffle (6g)
- Sodium 18.6152 mg
- Sugar 2.07631430424282 g
- Trans Fat 0.00299714285714292 g
- Calories 23 calories
Step-by-step
- Place a large skillet over medium high heat then add the coconut to the pan. Stir constantly for 5 to 7 minutes or until the coconut turns a golden brown color. Remove from pan and let cool.
- Bring a small pot, filled with an inch or two of water to a boil. Place the caramels, milk and salt in a metal or glass bowl and rest the bowl in top of the pot, so it's not touching the water. Stir until the caramels become smooth and melted. Stir in the toasted coconut (reserving ¼ cup for later) and mix to thoroughly combine. The mixture will be really thick.
- Pour this out onto a wax paper lined baking dish and spread into an even layer. Let cool for several minutes until it's cool enough to handle. Roll the caramel mixture into small, teaspoon size balls.
- Melt half of the chocolate candy melts according to the package instructions. Dip each ball in the chocolate and tap off any excess chocolate. Lay on a wax paper lined baking sheet to dry.
- Once all the caramel balls are dipped, heat the remaining chocolate and dip the balls again. This time sprinkle the reserved coconut on top before the chocolate dries. Let dry and enjoy!
Are the caramels supposed to seize into a solid, unyielding brick the moment the cold milk hits the bowl? Halfway through melting store-bought caramels, many cooks panic when the dairy causes the sugar proteins to tighten prematurely. Gentle indirect heat is the only reliable remedy here. Set your mixing bowl over simmering water rather than applying direct flame, ensuring the bottom of the bowl never touches the boiling liquid below. Stir continuously until the emulsion turns smooth and glossy.
Avoiding Scorched Coconut and Seized Sugar
Toasting shredded coconut requires absolute vigilance. Keep the skillet over medium-high heat and stir constantly for five to seven minutes. Walk away for even thirty seconds, and the natural sugars in sweetened coconut will burn instantly at the edges. Once toasted, remove the flakes immediately from the hot metal pan to halt the cooking process. When melting chocolate candy melts, introduce no water vapor into the bowl. A single stray drop of steam will cause the coating to clump into a grainy paste instead of a fluid shell.The Importance of Double-Dipping Technique
Structural integrity relies entirely on the double-dipping method. Dip the chilled caramel and coconut centers into the first round of melted chocolate to seal in the sticky interior. Allow this initial layer to set completely on wax paper before applying the second coat. Sprinkle the reserved quarter-cup of toasted coconut immediately onto the final wet layer before the chocolate hardens, securing the garnish firmly to the surface.
