Truffle Butter Food

BLACK TRUFFLE BUTTER

Steps:

• Mince the black truffles up very finely. A microplane works well.
• Use a fork to combine the minced truffles with the butter and oil (if using).
• Place the butter on a piece of parchment or wax paper and roll it into a log. Twist the ends to seal.
• Refrigerate for 1 to 2 hours.

TRUFFLE BUTTER

Steps:

• In a small bowl, mash together butter and truffle pate with a fork.
• Slowly add salt, taste testing along the way to determine if more is needed.
• Allow to sit at room temperature for 15-20 minutes to allow butter to absorb flavors.
• Cover and place in the refrigerator for up to 7 days.
• If you've tried this recipe, make sure to come back and let us know how you liked it and what you used it on!

TRUFFLE BUTTER

Steps:

• In a small mixing bowl, combine the butter and truffle oil together. Season with salt to taste. Spoon the butter onto a large piece of plastic wrap and form into a log, about 1 inch thick. Wrap the log tightly and place in the refrigerator until ready to use.

CHOCOLATE PEANUT BUTTER TRUFFLE CUPS

Steps:

• Preheat the oven to 350ºF (180ºC). Line a muffin tin with paper liners.
• Sift the flour, cocoa powder and sugar into a large mixing bowl. Add the butter and use a pastry cutter or 2 butter knives to cut in the butter until no large pieces are visible (but the mixture will be coarse and not come together). Divide the mixture between the muffin tins and use a flat-bottomed water glass dipped in flour to press down the base (don't worry if it looks rough, the base will level out when baked). Bake this for 12 minutes and then cool completely on a rack.
• For the truffle layer, place the chocolate, peanut butter and corn syrup in a metal bowl over a pot of gently simmering water, stirring until melted. Measure out just under half of this (it makes about 1 cup/250 mL in total) and pour a little into each muffin cup, swirling the tins to coat the bases. Set aside the rest of the truffle mixture for the topping.
• For the peanut butter filling, place the white chocolate and cream in a small bowl place over a pot of barely simmering water stirring gently until smooth. Set aside.
• Beat the peanut butter and butter by hand until smooth and stir in the melted white chocolate (still warm is OK). Add the icing sugar and salt and stir until smooth. Place this in a piping bag fitted with a plain tip and pipe the filling into each cup (the truffle filling below does not need to be set up). Spread the filling to level it, if needed.
• To top the cups, pour the remaining truffle mixture over each cup (if it has set up, it can be re-melted in a bowl over simmering water) and swirl the tins to ensure the topping covers the peanut butter layer. Sprinkle the top of each cup with a little chopped peanuts and then chill to set. Once set, the cups can be stored at room temperature (see Cook's Note).

TRUFFLE BUTTER

Steps:

• In a small mixing bowl, combine the butter and truffle bits together. Season the mixture with salt, to taste.
• Spoon the butter onto a large piece of plastic wrap and form into a log. Wrap the log tightly and put in the refrigerator until ready to use.
• Cook's Notes:.
• White truffle oil can also be used as a substitute for the fresh truffle. Truffle butter can be kept in the freezer for up to 3 months.

TRUFFLE BUTTER

Steps:

• In a small mixing bowl, combine the butter and truffle bits together. Season the mixture with salt, to taste. Spoon the butter onto a large piece of plastic wrap and form into a log. Wrap the log tightly and put in the refrigerator until ready to use.

TRUFFLE BUTTER

Steps:

• Mix: In a clean bowl, stir together all ingredients until evenly combined.
• Shape: Spoon mixture onto a piece of parchment or wax paper, forming into a log shape. Wrap tightly in parchment, then twist the ends to secure.
• Chill: Let chill in the fridge to harden back up for at least 2 hours before using.