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.

What is this? Refrigerate the mixture to help it firm up, then scoop the mixture into little balls. You can finish the truffles by dusting them in crushed candy canes, ground-up nuts, or cocoa powder. Or, if you're brave, temper another batch of chocolate and dip them in it to coat.

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.

If you do want to pair with red, go for brighter blends like pinot noir and zinfandel. A simple flavor - Just like with food, avoid pairing truffles with wines that are overly aromatic or have a more complex flavor profile.

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.

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.

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

Full-fat coconut milk or a blend of coconut milk and coconut cream are an ideal substitute for heavy cream. The truffles in this photo are made from canned coconut milk; I recommend choosing a brand that is in a container that doesn't contain BPA.

How do you get nuts to stick to truffles? ›

Push nuts to one end, leaving a thin layer of nuts on the "thin" end. Place your dipped truffles on the thin layer of nuts. Before they set up, take a spoon of nuts or have a helper cover the coated truffles with another layer of nuts. You keep doing this building up 2 or 3 layers of truffles.

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.

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.

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.

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.