The Perfect Combination of Silky Smooth & Crunchy Decadence

This is a faster, more convenient way of making Truffle Butter, than the tradition method of churning fresh milk, and separating the butter and whey. Not only is Truffle Butter delicious on warm bread, stirred though soups, mash, pasta, risottos and more, it's a great way to use any extra shavings and to extend the life of your Truffle.

Fresh Truffle is a volatile product that requires correct storage. Truffle should be placed in an airtight container with absorbent towel, to absorb moisture, and stored in the fridge. Check the towel each day and replace if damp, and wipe away any moisture in the container. We recommend using your Truffle within 2-3 weeks from it being unearthed, to benefit from it's distinct flavour and aroma.

In France this traditional recipe is called Poulet en demi-deuil (chicken in half mourning) with the Black Truffle representing a black veil. The chicken can be prepared a day in advance, if time permits, to allow the Truffle flavour to be further infused into the meat and skin.

Delicious, quick and easy, perfect for anytime of the day. We like to use Truffle Infused Eggs (see storage notes) which can also be enjoyed however you prefer your eggs, whether it's a fluffy omelette, soft boiled or poached.

This quick and simple recipe is perfect for cold Winter days. Add a drizzle of Truffle Oil, and top with Fresh Black Truffle, to transform this warm creamy dish into pure indulgence.