Truffles with Pretzel Crumbs

Truffles with Pretzel Crumbs


  • 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


  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.