Truffle Butter Recipe from the Drôme des Collines 

Ingredients:

• 200 g of ripe truffles (not frozen, well marbled, from fresh peelings, small or large pieces, including unsold truffles still in excellent condition)

• 500 g of salted butter

• 500 g of unsalted butter, preferably a high-quality brand that will enhance the flavour of the truffles

Truffle butter with a 20% truffle content — the recommended minimum being 10%. At this concentration, the aromatic intensity is significantly greater and leaves an incomparable flavour on the palate. In my opinion, it is better to favour flavour and quality rather than the quantity produced.

Work the butter until it reaches a soft, spreadable consistency.

Finely chop the truffles, either with a knife or in a food processor, then carefully incorporate them into the butter until the mixture is smooth and homogeneous.

For freezing, several options are possible:

Shape the butter into small logs using baking paper, making them easy to slice when needed;

Spread the butter in a dish to a thickness of approximately 2 cm, then pre-cut the portions using the handle of a fork, like a chocolate bar;

Use ice cube trays to create convenient individual portions.