Banneux Truffles
By: Chef Jacques Harte
Recipe type: Dessert
- 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.
Recipe by Ronald Reginald's at https://www.ronaldreginalds.com/banneux-truffles/
3.2.1311