Step 1

Inspect the truffles for any dirt and rinse if needed.

Step 2

A day or two before making, store the whole truffle with the butter in a container with a tight-fitting lid. In the bowl of a stand mixer with the paddle attachment, mix the butter, salt, and chopped truffle until thoroughly combined.

Step 3

Add the ice cube and continue to beat until the mixture is light and fluffy, and has a shiny look to it.

Step 4

Transfer the butter to sheets of parchment and roll into logs, then refrigerate for two days before freezing to allow the aroma to penetrate the butter.

Step 5

Leave the butter in the fridge to infuse for a while, 2-3 days. The butter will get stronger as it sits. Freeze the logs in a resealable vacuum bag. They will last for 6 months in the freezer.