Recipe of the Day:
Dark Chocolate-Covered Pretzels
Posted by Adam
Monday April 26, 2010Drum roll, please…Today, April 26th, is National Pretzel Day! You may be wondering: how does one celebrate such a holiday? We’ve found a few excellent ways to pay tribute to the salty baked product we all love so well. Head over to Epicurious first… these Pretzel Rolls might look more like dinner rolls, but they taste like the fresh-baked, soft variety we all love. Elsewhere, the Food Network’s Alton Brown has a popular soft pretzel recipe (thanks to Accidental Hedonist for the link that helped us find this one).
If you’re anything like us, your salty cravings are matched only by your sweet tooth… so to recognize this worthy snack’s big day, we wanted to share a recipe from Christie Matheson’s book Salty Sweets. True, savory toppings are popular choices for most soft pretzels—coarse salt and maybe some mustard (along with a cold beer, of course). But crunchy pretzels are divine when made sweet: chocolate-covered pretzels are, after all, one of the classic salty-sweet pairings. And dark chocolate-covered pretzels? Even better. Happy National Pretzel Day, everyone!
Dark Chocolate-Covered Pretzels
6 ounces dark or bittersweet chocolate, chopped
1 tablespoon heavy cream
2 cups mini pretzels
1. Line a large baking sheet (or two small ones) with parchment paper.
2. Melt the chocolate in a heatproof bowl over simmering water or in the top of a double boiler. Remove the chocolate from the heat and stir in the cream until completely incorporated and smooth.
3. Use tongs to dip the pretzels into the chocolate until well coated. Let the excess chocolate drip back into the bowl, then let the pretzels dry on the parchment-lined baking sheet. Refrigerate for about 30 minutes, until the chocolate sets. The pretzels will keep in an airtight container at room temperature for up to 5 days.
Tip: Before the chocolate sets, dip each pretzel into shredded toasted coconut or ground nuts.
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