- 65g freshly grated truffle
- 1kg salted butter (softened)
Whip butter in a mix master until light and fluffy, add the truffle and mix well. Place on a piece of baking paper, which is on a piece of clingwrap and shape into a log. Tie ends tightly.
Refrigerate for at least 3 days. The longer the truffle is infused, the stronger it will be. Cut into pieces as you need it.
Will keep for 2 weeks in the fridge or is also good to freeze.