In a mixing bowl, add the softened unsalted butter. Make sure it’s at room temperature to ensure easy mixing.
Next, incorporate the finely chopped black truffle peelings into the butter. Follow this by drizzling in the white truffle oil.
Using a spatula, mix the ingredients until they are well combined. The butter should take on a beautiful, rich color with flecks of truffle throughout.
Fold in the thinly sliced fresh chives, adding both flavor and a pop of color to your truffle butter.
Taste your mixture and season it with sea salt and pepper to your liking. The seasoning is crucial as it will enhance the overall flavor.
Transfer the truffle butter to a piece of parchment paper. Shape it into a log and wrap it tightly. Alternatively, you can store it in an airtight container. This butter can be refrigerated for up to two weeks or frozen for longer storage.
