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Recipes We Enjoy


Tips For Enjoying Your Truffle

  • Truffles are like mushrooms – they sweat and lose moisture over time.
  • Truffles should be kept in a sealed container in the fridge, wrapped in paper towel.
  • The paper towel should be changed daily to prevent build up of excess moisture, which can result in development of white mould.
  • We suggest placing your truffle in a sealed glass jar with a layer of rice at the bottom, and raw eggs. Leave the truffle with the eggs for 2 to 3 days. The truffle will infuse the eggs and provide an excellent truffled egg dish, without using any truffle!
  • You can then use your truffle grated or shaved onto your dish of preference at the end of the cooking process.
  • Truffles work really well in simple home cooked meals such as risotto and pasta.
  • If you have truffle left after 7 days we suggest grating it finely and mixing with butter, this will keep for a further 2 weeks in the fridge or over 3 months in the freezer.
  • If freezing – we suggest using ice cube trays so that you can pop out and defrost the quantity required for your next truffle dish.

Cauliflower Soup with Grated Truffle

1 Head of cauliflower, washed
1 Leek (optional), washed
20 mls oil or 40g butter
2 teaspoons Chicken stock powder
OR 2 Massel chicken stock cubes (enough to make 1 Litre)
800-900 mls water (depending on thickness desired)
2 teaspoons of horseradish cream (optional)
Dollop of cream
Freshly grated black truffle

Chop leek finely (white part only)
Heat oil/butter in saucepan and saute leek over medium heat until translucent
Break cauliflower into florets and chop or process in food processor
Add processed cauliflower to saucepan with chicken stock powder and water
Bring to a boil and cook for 20 minutes stirring occasionally
Leave to cool, pour into food processor and process until creamy consistency
Add 2 teaspoons of horseradish cream if using, and process for another 10 seconds
Heat prior to serving, dollop cream onto each serve, grate truffle over the cream
Enjoy with warm crusty bread and truffle butter (softened butter mixed with finely grated truffle, ratio of 5 grams of truffle to 100 grams of butter)


Chocolate custard (Vla style) with Grated Truffle

2 pre-truffled fresh eggs (Put a truffle with the eggs (in their shells) into a closed jar in the fridge for 2-3 days, being sure to remove moisture by changing the paper towel or dessicant if using)
140 grams Nestle Dark Chocolate Melts (or 15-20g cocoa for gluten free option)
20-30 grams sugar (to taste)
20-30 grams cornflour (less for a thinner consistency, can use gluten free)
1 litre milk
1/2 teaspoon vanilla essence
Dollop of cream per serve
Freshly grated black truffle to serve

Finely chop chocolate and mix with the sugar (or process in a food processor with the sugar)
Place chocolate and sugar mixture in a saucepan with milk, vanilla essence and eggs
Heat over gentle heat to melt the chocolate, stirring continuously for 10 minutes
Serve warm with dollop of cream and finely grated truffle

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