Easy Lemon Truffle Recipe (2024)

FAQs

How to cook a truffle? ›

The best way to cook with truffles is as simply as possible. Like, don't cook with them at all. If you're going to splurge on white truffles, they should only be shaved on top of dishes. A simple fresh pasta, risotto or scrambled egg are among the classics.

Semi-sweet or dark chocolate make a very intense chocolate truffle and milk chocolate yields a sweeter truffle. If using milk chocolate, reduce the cream to 1/2 cup as milk chocolate is much softer than dark chocolate. Do not use white chocolate in this recipe because it's too thin.

If the mixture is getting too soft, put it in the fridge or freezer and let it firm up before continuing.

Typically, truffles are thinly shaved on top of a cooked meal but if you grate them on a Microplane instead, the fine shavings incorporate better with the dish. Truffles are commonly used in pasta dishes, risotto, sauces, or grated over seafood or meat.

Black truffles are typically used in cooking more than white truffles. White truffles are best reserved for shaving over a finished dish.

Truffles are a fungus that grows underground at or near the base of trees known as host trees, but not all trees are suitable places for truffles to grow. Typically host trees include poplar, beech, and oak trees. Truffle fungi grow worldwide in many different varieties.

Truffles are extremely pungent, and for this reason should never be cooked as your main ingredient, but rather as a powerful accent. A modest handful of grated or shaved truffle can pack a surprisingly strong punch. A little bit really does go a long way!

Truffles are known for their earthy, umami-rich flavor and heady, musky aroma. Their flavor is sometimes compared to mushrooms, although truffles are more intense and complex in taste and far more fragrant. The exact profile varies by variety, season and quality, incorporating nutty, garlicky or floral notes.

For the shells of these truffles I used vanilla Candy Melts & cocoa for the Dark Chocolate truffles. When the ganache is ready, begin to melt your Candy Melts. I use heat safe decorating bottles but you can also melt them in a measuring cup with a pour lip.

The reason behind such high costs is the scarcity of the produce, truffles are seasonal, extremely difficult to grow, and take many years to cultivate. They also have a short shelf life. Truffles require a very specific climate to grow and require lots of oak trees, that's why they're often found in woodland.

What enhances truffle flavor? ›

Truffles and Olives/Olive Oil

The fruity, slightly bitter taste of olives and olive oil beautifully complements the umami-rich flavor of truffles. Drizzle truffle-infused olive oil over an olive tapenade for an extra depth of flavor.

Shaving and Slicing: A truffle slicer/shaver helps you slice your truffle into paper-thin slices. This gives the most truffle flavour and gets the most servings out of your truffle. In some recipes, a grater or microplane is used.

Cool it down first

Another way to fix your runny ganache is by cooling your ganache down first before using it. It is very easy to do, all you have to do is wrap the ganache with plastic wrap and store it in the fridge, at least for an hour. After that, you can mix the ganache again with a mixer to thicken the texture.

Black truffles are peeled and can be used raw or lightly cooked, while white truffles are just carefully wiped and cleaned and should never be cooked. They have a unique, delicate taste and are usually sliced raw directly onto the dish.

Truffles are known for their earthy, umami-rich flavor and heady, musky aroma. Their flavor is sometimes compared to mushrooms, although truffles are more intense and complex in taste and far more fragrant. The exact profile varies by variety, season and quality, incorporating nutty, garlicky or floral notes.

It is not necessary to peel it as you can eat the rind as well (sometimes in the summer black truffle or in the black truffle is better to peel of the most protruding and pointed warts). You can then slice it or grate it depending on the dish you are preparing.