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For the Hot Chocolate:
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In a medium saucepan, combine chocolate chips, Truvia, and ½ c. milk.
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Cook and stir over medium heat until mixture just begins to boil.
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Stir in remaining milk; heat through.
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For the Chocolate Sauce:
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Combine Truvia and cocoa powder in a small saucepan.
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Stir in evaporated milk and butter.
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Heat, stirring, until mixture begins to thicken and bubble up.
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Remove from heat; stir in vanilla.
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For the Caramel Sauce:
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Combine Truvia and evaporated milk in a small saucepan.
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Add butter.
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Heat, stirring, until mixture begins to thicken and bubble up.
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Remove from heat; stir in vanilla and kosher salt.
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For the Toasted Coconut:
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Spread coconut on a rimmed baking sheet.
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Toast in a 350 degree oven, stirring occasionally, 10 minutes or until deep golden brown.
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To assemble Samoa Hot Chocolate:
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Divide hot chocolate evenly among 4 heat-proof cups.
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Top with whipped cream and toasted coconut, to taste.
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Drizzle generously with chocolate sauce and caramel sauce.
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Enjoy!