Ingredients:

• 12 oz. dark chocolate (I like to use a mixture of bittersweet and semi-sweet)
• 1 cup heavy cream
• 6-7 Shiloh Farms Sprouted Flour Pretzels

Directions:

Pulse or crush the pretzels into a coarse meal, either by hand, or in the food processor. Set aside.

Chop the chocolate into small pieces (about the size of a chocolate chip) and place into heat-safe bowl.

In a small saucepan, heat the cream until a fine rim of bubbles appears all around the edge of the liquid (you want it hot, but not boiling).

Pour the heated cream over the chocolate, and slowly whisk to combine, until the mixture is uniform and smooth (it will resemble glossy pudding).

Pour the chocolate into a 8′x8′ glass or metal baking dish, and put in the fridge to cool,

1 to 2 hours, or until it is set, but not solid (it should hold its shape when scooped).

Using a small melon baller, or a small cookie scoop (about 1 full tsp. per truffle), scoop the ganache into portions and roll by hand into balls.

Roll each ball in the pretzel crumbs to coat, and place on a parchment lined sheet pan.

When all of the ganache has been rolled, return the truffles to the fridge until you are ready to serve them. Take them out 15 minutes prior to serving to soften slightly. Enjoy!

Sarah Kanabay
Culinary Demo Specialist
Whole Foods Market