8 oz good-quality dark chocolate, (225 g), finely chopped
⅔ cup heavy cream (160 g)
½ teaspoon vanilla extract
8 Snyder’s of hanover® pretzel rounds
1 cup Snyder’s of Hanover® Pretzel Sticks (40 g), crushed, plus 8, whole
1 cup peppermint candy (150 g), crushed
Nutrition Info
Calories 323
Fat 20g
Carbs 40g
Fiber 1g
Sugar 25g
Protein 2g
How to Make It
1. Step
Line a baking sheet with parchment paper.
2. Step
Place the chocolate in a large, heatproof bowl.
3. Step
Add the heavy cream to a small saucepan and bring to a simmer over medium heat.
4. Step
Pour the hot cream over the chocolate and let sit for 5 minutes to allow chocolate to melt. Add the vanilla and whisk until smooth. Pour into a small, shallow dish with a flat bottom for even cooling. Cover with plastic wrap, pressing directly against the surface of the chocolate, then refrigerate for 1 hour, until firm enough to scoop.
5. Step
Spoon 8 1½-tablespoon scoops of the chocolate mixture onto the prepared baking sheet. Press a Snyder’s Pretzel Round into each chocolate mound, then top each with another 1½-tablespoon scoop of chocolate. Divide any remaining chocolate mixture between each mound. Refrigerate for 20 minutes to firm the truffles.
6. Step
On a large plate, mix together the crushed Snyder’s Pretzel Sticks and peppermint candies.
7. Step
Remove the chilled truffles from the refrigerator and quickly roll each truffle between your palms to make smooth, round balls. Roll each ball in the pretzel and peppermint mixture until covered, then insert a whole Snyder’s Pretzel Stick into the top of each truffle as a lollipop stick. Refrigerate uncovered until ready to serve, up to 2 days.
