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Chocolate and pretzels

Australian Gourmet Traveller recipe for chocolate and pretzels.

By Emma Knowles
  • 20 mins preparation
  • 10 mins cooking plus cooling, chilling
  • Serves 10
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Chocolate and pretzels
You’ll need to begin this recipe a day ahead.


  • 200 gm each dark chocolate (70% cocoa solids) and chocolate (55% cocoa solids), finely chopped
  • 200 ml pouring cream
  • 3 egg yolks
  • 25 gm salted pretzels
  • To serve: sea salt flakes


  • 1
    Melt chocolate in a heatproof bowl over a saucepan of simmering water and set aside. Bring cream to the boil in a saucepan over medium-high heat, add to chocolate, stir until smooth and set aside.
  • 2
    Whisk yolks and 40ml hot water in a heatproof bowl over a saucepan of simmering water until pale and frothy (2-3 minutes). Transfer to an electric mixer, fold in chocolate mixture and whisk until cooled to room temperature (2-3 minutes). Spoon into a 7cm x 28cm cake tin lined with baking paper (see note), smooth top, scatter with pretzels and refrigerate to chill (overnight).
  • 3
    Cut into fingers with a hot wet knife, scatter with sea salt flakes and serve.


If you don’t have a tin of this size, use a 15cm square cake tin instead.
This recipe is from the September 2012 issue of

  • undefined: Emma Knowles