½oz(1.5 tablespoons) black trufflethinly sliced and cut into julienne, then small dice
¾teaspoonsfine salt
1ice cube or a tablespoon ice water
Instructions
Inspect the truffles for any dirt and rinse if needed.
A day or two before making, store the whole truffle with the butter in a container with a tight-fitting lid. In the bowl of a stand mixer with the paddle attachment, mix the butter, salt, and chopped truffle until thoroughly combined.
Add the ice cube and continue to beat until the mixture is light and fluffy, and has a shiny look to it.
Transfer the butter to sheets of parchment and roll into logs, then refrigerate for two days before freezing to allow the aroma to penetrate the butter.
Leave the butter in the fridge to infuse for a while, 2-3 days. The butter will get stronger as it sits. Freeze the logs in a resealable vacuum bag. They will last for 6 months in the freezer.
Video
Notes
Substitutions
If you don't have fresh truffles, you can substitute 1.5 tablespoons (or more) of black truffle paste or puree.