Pretzel and Banana Truffles

Place chocolate in a medium bowl. Place cream in a small saucepan. Add pretzels, crumbling with your hands. Bring to a simmer over medium heat. Remove from heat, cover, and let stand 10 minutes to let flavors infuse.

Return cream mixture to a simmer, then strain into bowl with chocolate; discard solids. Let sit until chocolate is softened, about 3 minutes. Whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least 3 hours.

Pulse banana chips in a food processor until coarsely ground; transfer to a small bowl. Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in banana chips. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least 1 hour.

Do ahead: Ganache can be made 3 days ahead; keep chilled. Truffles can be made 1 week ahead; store airtight in the refrigerator.