Easy Lemon Truffle Recipe (2024)

FAQs

What can I cook with truffles? ›

They pair well with pasta, soups, potatoes, and dishes like risotto. It is typically recommended to avoid using white truffle oil on a heavier dish as the flavors may not pair well, but do not be afraid to experiment.

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

The simplest way to finish the truffles is to roll them in a dry coating: cocoa powder, confectioners' sugar, finely chopped toasted nuts, crushed cookies, or shaved coconut, for instance. If you want to get fancy, you can dip the truffle in tempered chocolate and then either dredge it in cocoa powder or garnish it.

Avoid a lot of heat: Don't cook them too much or you will drive off much of the flavour and aroma. If using in a hot dish, such as a soup or sauce, slice or grate the truffle in just before serving or warm briefly in a little oil. Use quickly: The strength of the truffle flavour will naturally decrease over time.

Two elements to avoid are spice (heat) and acid, which will overwhelm the flavor of the truffle. When pairing flavors and scents this way, it's best to list each ingredient's properties. For example, on one side, truffles are earthy, woodsy, and sometimes piney or garlicky.

Pound for pound, truffle is one of the most expensive foods you can buy. 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.

Avoid pairing truffles with ingredients that are too spicy or acidic–like citrus or tomato sauce–as these are likely to overpower the truffle's flavor.

Pop the scoops of truffle filling onto a parchment-lined rimmed baking sheet and refrigerate until slightly hardened, about 15 minutes. This makes them MUCH easier to roll into smooth balls. Roll the balls between your palms to smooth them into even spheres.

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.

What makes truffles taste good? ›

The animals dig up the truffle, and the truffle spores become dispersed. The truffles we prefer to eat have evolved to attract swine (hence the tradition of putting pigs to work hunting them). The truth is, the truffle itself doesn't taste like much. It is the gas that gives truffles their flavor.

Do fresh truffles need to be refrigerated? We suggest keeping fresh truffles in the coolest part of the fridge, ideally at 1 to 2°C. However, be careful not to freeze them by accident.

Homemade truffles can last up to 2 weeks in the refrigerator and for up to 6 months in the freezer. For the best texture and flavor, bring them to room temperature before serving. Even if you're planning on gifting your chocolate truffles, be sure to store them in the fridge or freezer.

How To Use Truffle Salt? The perfect addition to your popcorn, mashed potatoes, vegetables, french fries, chicken, corn on the cob, steak, eggs, pasta, and in cream sauces. Try adding Black Truffle Seasoning to your mashed sweet potatoes, pizza , or as a finisher for that creamy pasta.

Also, says out senior food editor Andy Baraghani, adding too much of a liquid will make the truffles challenging to roll; they won't hold their shape because they'll be too watery. With alcohols—that includes extracts—you'll want to wait to add them until you take the mixture off the heat.

Truffles are usually small, round or irregularly shaped, with a rough, bumpy exterior. They range in color from black to white; some species have a marbled appearance.

A creamy Brie or Camembert creates a lush backdrop for black truffle's earthy depth, while a firm, salty Pecorino is the perfect counterpoint to the milder, subtly sweet summer truffle. Additionally, the nutty, buttery flavor of an aged Gouda works well with the robust profile of white truffles.

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.