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.