Banneux Truffles make for nice gifts due to their delicacy. It will be hard not to eat them all yourself. You will need unsalted butter, heavy cream, Belgian sweet chocolate, unsweetened chocolate, Ronald Reginald’s Melipone® Mexican Vanilla or Ronald Reginald’s Vanilla Bean Marinade®.
- ¼ lb. unsalted butter
- 1 cup heavy cream
- ¾ lb. Belgian sweet chocolate
- ¼ lb. unsweetened chocolate
- 1 tsp. Ronald Reginald's Melipone® Mexican Vanilla or Ronald Reginald's Vanilla Bean Marinade®
- Bring cream and butter to a boil; add broken chocolates and Melipone® Mexican Vanilla. Refrigerate for one hour. Stir often. When set, spoon into 1 inch balls and roll in cocoa.