Use top-quality butter. We used Double Devon Cream butter.
3 tablespoons minced black truffles
6 tablespoons unsalted butter, softened
1. Peel the rough
outside of the truffle with a peeler or paring knife before mincing, or use truffle scraps reserved from another recipe.
2. Mix the truffle
into the softened butter. Form a log, wrap it in plastic and refrigerate.