• Ingredients
    • 8 oz. bittersweet or semi-sweet chocolate, cut into small pieces and placed in a heat-proof bowl
    • ¾ cup heavy whipping cream
    • 2 tbs. unsalted butter
    • 2 tbs. brandy, or Kirsch, Kahlua, rum, bourbon, etc. – use any flavor you prefer (optional)
    • 2 cups coarsely chopped Snyder’s of Hanover® Pretzel sticks placed in a bowl


  • Directions
    1. Line a cookie sheet with parchment, wax paper or Silpat; set aside.
    2. In a small saucepan, bring cream and butter to a boil. Pour over chocolate and let sit for about 5 minutes.
    3. Stir thoroughly with a whisk until completely smooth. Stir in alcohol (if desired).
    4. Cover and refrigerate until firm. This will take a few hours.
    5. With a melon baller, or small spoon, scoop out an amount of chocolate that will roll into ¾” diameter balls. Roll in hands to form ball-shape.
    6. Immediately press into chopped pretzels and place onto prepared baking sheet. Refrigerate until completely firm – overnight works best.