Banneux Truffles

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®
  1. 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