It’s that time of year for holiday parties and christmas cookie exchanges. It’s hard to decide what kind of cookies you will make. Do I make something classic like a chocolate chip cookie, or do I make something a bit more fancy? Decisions, decisions!
A few of my blogger friends and I decided to have a christmas cookie exchange of our own, and of course the results were awesome!
So what did I make? Well, let me just say how nervous I was to even participate. I am so new to blogging and recipe development, I couldn’t possibly come up with anything as good as the rest of my friends would. I mean this is only my 3rd recipe!
After a lot of research, I decided to make a Samoa Truffle. I mean chocolate, caramel and coconut, how could I go wrong?! Wait one second, have you ever made caramel from scratch before? Hmm, I haven’t. As I figured out my ingredients and got everything together, I was amazed to discover how easy it is to make caramel from scratch. I got hard at work and made my first batch of caramel. After I let them set in the fridge, I realized I cooked them at too high of a temperature. I could tell because the caramel came out glossy looking. The higher the temperature you cook the caramel at, the harder it will be once it sets. I needed to make another batch at a lower temperature to get these just right. So I got to work again, and made my second batch of caramel, and I succeeded! Once I got the caramel figured out, the rest of the recipe came together beautifully.
Without further ado…
1 cup Coconut Sugar (Blonde)
1 tbsp Vanilla Extract
1/2 cup Coconut Milk
4 tbsp Kerrygold Butter
Pinch of Kosher Salt
1/2 cup Unsweetened, Shredded Coconut, plus some to sprinkle on top of truffles
1 package of Semi-sweet Enjoy Life Chocolate Chunks or Chips
- In a saucepan or dutchoven, melt your butter on low heat.
- Once you have melted the butter, add your coconut sugar, coconut milk and vanilla. Mix thoroughly with a whisk until the sugar has completely dissolved.
- Bring the heat up to medium, or until you begin to get a rolling boil. Once you reach a rolling boil, whisk continuously for 8 minutes. (For my stove it was a setting of 7, just above medium) (the higher the temperature, the harder the caramel will become once it sets in the fridge. You want the caramel to remain soft and chewy.)
- Once you are done whisking the caramel for 8 minutes, you want to move the pan off the heat and continue to whisk till the caramel cools from a rolling boil. (This helps keep the caramel from burning to the bottom of the pan)
- Pour your caramel into a bowl and add the shredded coconut. Mix thoroughly.
- Place your caramel mixture into the fridge for 30-40 minutes so it can cool and turn into a moldable texture. When your caramel is ready, roll out 12-14 balls and place them on wax paper. (If the caramel mixture is still to runny or flattens out into patties once you have rolled them, return the mixture to the bowl and refrigerate a little longer and then repeat the process.)
- Once you have finished rolling your caramel balls, you want to place them back in the fridge to completely set for dipping. (I left mine overnight, but i’m sure a couple hours would do just fine too.)
- When your caramel is ready for dipping, melt your chocolate using a boiler method.
- When your chocolate is completely melted, roll your caramel balls in the chocolate getting a nice thick coat on them. Place them back on the wax paper.
- Dip three caramel balls at a time and then lightly salt them with the kosher salt and sprinkle with shredded coconut. Repeat the process till finished. Place them back in the fridge to cool the chocolate and then enjoy.
This recipe should yield at least 12 truffles, maybe more if you make them smaller. They are great for making ahead of time and freezing if needed. I also made these one batch at a time. I am not sure if you would have to adjust the cooking time for the caramel if you try to double the recipe. Making caramel for the first time in my life was an accomplishment in itself. So if you want to test that cooking time out with a larger batch, please let me know how it goes. If you also want to see the rolling boil, I have a short video of it on my Facebook page and Instagram as well.
Once my blogger friends got my truffles, they immediately told me how amazing they thought they were. You can’t even know what a relief that was to hear, and how happy it made me all at the same time. I even inspired my friend Stacy at PaleoGoneSassy to make a gingerbread truffle of her own. So of course I am going to have to make hers now too. Make sure you check out her truffles along with all her other amazing recipes. I have some big shoes to fill if I am going to match her level.
I hope you enjoy the truffles. Make sure you sign up for the newsletter, and please feel free to ask any questions you like.
Merry Christmas and Happy Holidays from my kitchen to yours.