Peanut Butter Pretzel Truffles

1. Place the chopped chocolate in a medium bowl, and pour the cream into a small saucepan. Heat the cream over medium-high heat until it is almost at a boil and small bubbles appear all along the edges of the pan.

2. Pour the hot cream over the chopped chocolate and allow it to sit and soften the chocolate for a few moments. Gently whisk the cream and chocolate together until the chocolate melts and you have a smooth, shiny mixture.

3. Add the peanut butter to the chocolate mixture and whisk it in, until it is smooth and incorporated. Lastly, stir in the finely chopped pretzels until they're well-distributed. Press a layer of cling wrap to the top of the truffle mixture and refrigerate it until it is firm enough to scoop and roll, but not rock-hard, about 1 hour.

4. Once it is at a workable consistency, use a small candy scoop or a teaspoon to form small balls out of the truffle mixture. Roll them between your hands to get them round. If they start sticking, dust your hands with cocoa powder. Place them on a baking sheet covered with foil or waxed paper, and once they are all rolled, refrigerate the tray to chill the truffles while you melt the candy coating or temper the chocolate.

5. Once the chocolate is melted and smooth, dunk a truffle in the chocolate until it is completely submerged. Remove it with a fork or dipping tools, and tap it against the lip of the bowl to remove excess chocolate. Place it back on the tray and, while the chocolate is still wet, sprinkle the top with a few flakes of sea salt. Repeat until all of the truffles are dipped.

6. Refrigerate the tray to set the chocolate for about 10 minutes. Once set, your truffles can be eaten immediately, or stored in an airtight container in the refrigerator for up to a week. For the best taste and texture, bring them to room temperature before serving.