Instructions

1. Finely chop the chocolate and place in a heatproof bowl with the peanut butter. In a small saucepan, add the cream and place on a medium heat until the cream is simmering but just before it starts to boil. Immediately pour the warm cream over the chocolate and peanut butter, cover the bowl with a plate and leave it to sit for 2-3 minutes.
2. Whisk the chocolate mixture until smooth and creamy.  Stir through the crushed pretzels, then transfer to the fridge for around 1-2 hours or until the mixture is firm enough to roll in your hands – it’s ok if it’s a bit sticky.
3. Sift the cocoa powder into a separate bowl. Once the ganache is firm, use a cookie scoop or a teaspoon to spoon out the truffles and roll them smooth in your hands. Drop them into the cocoa powder and roll around until completely coated before removing and setting on a plate. Continue until all truffles are done. Store in the fridge.