8 oz. pretzels
3 tablespoons butter, melted
2 tablespoons honey
8 oz. bittersweet chocolate, chopped
8 oz. semi sweet chocolate, chopped
2/3 cup sugar
4 cup heavy cream
Mini pretzels for garnish
Preheat oven to 350 degrees. In the bowl of a food processor fitted with a metal blade, pulse the pretzels until they are a coarse crumb. Add the melted butter and honey and pulse until combined well. Press evenly into 2 eight inch round tart pans with removable bottoms or the equivalent. Bake for about 10 minutes or until golden. Remove and allow to cool completely before filling.
Melt the chopped chocolate and sugar in a heatproof bowl over simmering water, stirring constantly until smooth. Add the heavy cream and continue to stir until well combined, sugar is dissolved and mixture thickens. Remove from heat and allow to cool to room temperature but not set. Pour equally between tart shells and place in the refrigerator until set, about 4 hours. Garnish with whole pretzels or chopped pretzels over top.