Did I say, infuse?
Infusing butter, cream, nuts, eggs, grapeseed or olive oil is an excellent way to use truffles, especially white truffles. Anything that has fat molecules will readily absorb the aroma from a truffle and will become a culinary delight within a matter of 2-3 days. Once infused, many of these products can be frozen for long periods of time and used when needed.
Black truffles are an amazing delight when used to infuse heavy whipping cream for dessert dishes, or to top hot cocoa, or coffee. Use your imagination and experiment!
At the end of the 2-3 day infusing period, depending on the condition of the truffle, it can then be consumed by shaving or grating over a simple dish of pasta, buttered eggs, potatoes or an olive oil brushed pizza with mild cheeses, just before eating.
For a truly decadent experience, infuse a neutral oil or eggs (or both) and then use that to make mayonnaise!
Truffles are delicate and their aromas can be destroyed by heat. They are best enjoyed as a finishing product by being added to an already cooked dish, just before serving.
How to infuse:
Do NOT allow the truffles to touch any item being infused. Keep the truffles physically separated by cradling them in a paper towel, a piece of folded parchment, or smaller container, within an airtight vessel. When you see a bottle of truffle oil with a piece of truffle in it, generally that piece is for show only. A raw (and flavorful) truffle is likely to introduce some amount of bacteria to the food, which promotes spoilage. Keeping your truffle out of direct contact with the food will keep the infused food less likely to spoil or go bad.
Simply place the products you wish to infuse (pieces of mild cheese, bowl of nuts, oil, cream, mayonnaise or cubes of butter) inside an airtight container (like Tupperware) and then add a few truffles (wrapped in paper towel, parchment or in another container) inside the larger container, close the lid and store in the refrigerator. Every day, open the container, inspect and care for your truffles and then place back in the refrigerator. After 2-3 days, these products will be completely infused.
Eggs can be infused in the same way. The truffle aroma will infuse raw and cooked eggs right through the shells, so they are very easy to work with.
Depending on the condition of the truffles, you may then use them to shave or grate onto a lovely dinner.
Note about nuts:
We’ve personally infused both toasted and raw hazelnuts, and have noticed that the lightly roasted or raw nut meats are much more likely to take up the truffle aroma. But raw nuts don’t work for all recipes. Happily, even after baking, the raw hazelnuts delivered a strong truffle flavor, much to our delight!