For the Hot Chocolate:

In a medium saucepan, combine chocolate chips, Truvia, and 1/2 c. milk.

Cook and stir over medium heat until mixture just begins to boil.

Stir in remaining milk; heat through.

For the Chocolate Sauce:

Combine Truvia and cocoa powder in a small saucepan.

Stir in evaporated milk and butter.

Heat, stirring, until mixture begins to thicken and bubble up.

Remove from heat; stir in vanilla.

For the Caramel Sauce:

Combine Truvia and evaporated milk in a small saucepan.

Add butter.

Heat, stirring, until mixture begins to thicken and bubble up.

Remove from heat; stir in vanilla and kosher salt.

For the Toasted Coconut:

Spread coconut on a rimmed baking sheet.

Toast in a 350 degree oven, stirring occasionally, 10 minutes or until deep golden brown.

To assemble Samoa Hot Chocolate:

Divide hot chocolate evenly among 4 heat-proof cups.

Top with whipped cream and toasted coconut, to taste.

Drizzle generously with chocolate sauce and caramel sauce.

Enjoy!