PREPARE cookie mix according to package directions
ake layers.
ASSEMBLE THE TRUFFLE CAKE:
Line the inside
buttercream in two colors, raw cookie dough balls, a template of
ntil melted.
Add the truffle oil and stir well, remove
In a small mixing bowl, combine the butter and truffle bits together. Season the mixture with salt, to taste.
Spoon the butter onto a large piece of plastic wrap and form into a log. Wrap the log tightly and put in the refrigerator until ready to use.
Cook's Notes:
White truffle oil can also be used as a substitute for the fresh truffle. Truffle butter can be kept in the freezer for up to 3 months.
melt butter in omlete pan, and add chopped up truffle (the whole truffle can be used). Saute over low heat.
whip eggs and add to truffles.
add salt and pepper to taste.
when omlete is done, add small amount of sour cream and fold onto plate.
etween muffin liners. Add a truffle to each recess then top
medium bowl, combine the truffle butter, shallots, salt, and pepper
ver mix.
Add grated truffle.
In medium saucepan, bring
rom heat and stir in truffle butter or oil until incorporated
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
add in salt and white truffle oil.
Slowly stir in
lace on a waxed paper cookie sheet.
In a small
emaining olive oil with the truffle oil and lemon juice.
br>Mix butter, shallot, and truffle oil in a bowl until
Beat the eggs with a little salt and pepper in a bowl.
Stir in potatoes, truffle and Prosciutto.
he recipes in this collection.
Makes 22-23 cups cookie mix
p.
To make the truffle icing, put the chocolate and
have paper-thin flakes of truffle over the top.
Serve
ombine. Season and drizzle with truffle oil. Serve with saltimbocca.