¼
lb. unsalted butter
1 cup heavy cream
¾ lb. Belgian sweet chocolate
¼ lb. unsweetened chocolate
1 tsp. Ronald Reginald's Vanilla Bean Marinade®
Bring
cream and butter to a boil; add broken chocolates
and Vanilla Bean Marinade®.
Refrigerate for one hour. Stir often. When set,
spoon into 1 inch balls and roll in cocoa.
