Kambly Bretzeli Truffles

Crush the Bretzeli in a bag. Mix 100g of crushed Bretzeli with the Limoncello and 15g of pistachios. Melt the chocolate with the butter over a pan of simmering water. Combine with the Bretzeli mixture. Allow to set in the fridge for about 1 hour.

Mix together the rest of the Bretzeli crumble and pistachios and pour into a deep plate. Divide the firm mixture into spoonfuls and shape into balls. Roll in the crushed Bretzeli and pistachios and place in the truffle mould. Return to the fridge.

Tip: Use dark chocolate instead of white chocolate and replace the Limoncello with Peperoncino liqueur.