Wednesday, September 4, 2013


2 squares (1-oz each) unsweetened chocolate
1/2 cup butter, softened
1/2 cup sugar
1 egg
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.

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