2 squares (1-oz each) unsweetened chocolate
1/2 cup butter, softened
1/2 cup sugar
2 cups cake flour
1 tsp vanilla extract
1/4 tsp salt
Mocha Glaze (recipe below)
2 oz white chocolate, chopped
Melt the unsweetened chocolate in the top of a double boiler over hot but not boiling water. Remove from heat and allow to cool.
In a large bowl, cream the butter and sugar until light; add the egg and chocolate, beating until fluffy. Stir in the flour, vanilla, and salt until well blended. Cover and chill approximately 1 hour or until firm.
Preheat oven to 400 degrees.
Lightly grease cookie sheets or line sheets with parchment paper.
Divide the dough into 4 equal parts. Divide each of the 4 parts into 12 pieces. To form pretzels, knead each piece briefly to soften the dough. Roll into a rope about 6-inches long. On a cookie sheet form each rope into a pretzel shape. Repeat spacing pretzels 2-inches apart on the cookie sheets.
Bake pretzels 7 to 9 minutes or until firm to the touch. Remove to wire racks to cool.
Prepare the following Mocha Glaze:
1 cup (6-oz) semisweet chocolate chips
1 tsp white corn syrup
1 tsp shortening
1 cup powdered sugar
3 to 5 tbsp hot coffee
Combine the chocolate chips, corn syrup, and shortening in a heavy-duty saucepan; stir over low heat until the chocolate is melted. Stir in the powdered sugar and enough of the hot coffee to make a smooth glaze.
Dip pretzels into the glaze, one at a time, and coat completely. Place on waxed paper, right side up.
Melt the 2-oz of white chocolate in a small bowl over hot water or in the microwave. Transfer to a small zip-top plastic bag, snip one corner and drizzle over the pretzels.
Allow pretzels to stand until the glaze and white chocolate are completely dry.