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 whatever flavor you prefer (optional)
2 cups coarsely chopped Snyder’s of Hanover Pretzel sticks placed in a bowl

Instructions: Line a cookie sheet with parchment, wax paper or Silpat; set aside.

In a small saucepan, bring cream and butter to a boil.

Pour over chocolate and let sit for about 5 minutes. Stir thoroughly with a whisk until completely smooth. Stir in alcohol (if desired).

Cover and refrigerate until firm. This will take a few hours.

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. Immediately press into chopped pretzels and place onto prepared baking sheet.

Refrigerate until completely firm – overnight works best.