Ingredients

145 g heavy cream

35 g invert sugar

325 g white chocolate, preferable Belcolade, finely chopped

45 g unsalted butter, chilled

80 g white truffle oil

4 Tbs chopped dark truffle

Preparation

  1. In a saucepan, bring cream and invert sugar to boil; remove from heat. Pour hot cream over white chocolate and whisk until smooth. Stir in butter and truffle oil. Fold in chopped truffles.
  2. Allow mixture to crystallize at room temperature overnight. Pipe into 1" logs using a pastry bag fitted with a plain #805 tip.