Makes 1 basket
Adapted from A Year in Chocolate (Warner, 2001), also published in Chocolate Holidays: Unforgettable Desserts for Every Season (Artisan, 2005), both by Alice Medrich.
Chocolate-coated pretzel "twigs" are cleverly assembled into a basket, using a bowl lined with plastic wrap for a mold. A chocolate basket makes a delightful edible centerpiece, filled with chocolate truffles, fresh Strawberries, or Easter candy.
Expand/Collapse Ingredient Details
- 3 ounces SCHARFFEN BERGER 62% Cacao Semisweet or SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate, coarsely chopped
- 3 cups or more thin pretzel sticks, salted or unsalted
Line the bowl with plastic wrap and set aside to use as a mold.
Put the chocolate in another medium to large stainless steel bowl and set it directly in a wider skillet of barely simmering water. Stir frequently until the chocolate is melted and smooth. Cool to lukewarm.
Add 3 cups of the pretzels to the chocolate and fold gently with a rubber spatula until the pretzels are lightly coated. If the pretzels are heavily coated, fold in a few more pretzels.
Before the chocolate sets, scrape the pretzels into the plastic-lined bowl and use your hands to arrange them over the bottom and up the sides to resemble a basket.
Refrigerate to set the chocolate. To unmold the basket, lift the plastic liner from the container and peel it away from the pretzels. Fill with chocolate truffles, candies, or fresh strawberries.