Updated: Nov 11, 2022
The truffle season may not be in full swing until June, but that doesn’t mean you can’t get your black truffle fix now.
Truffle liqueur is one of the best ways to experience the ultimate truffle flavour. Often, when food is made from fresh truffles, the taste gets lost. But in liqueur there is no disguise. The earthy, dark, delicate and oh-so-delicious flavour flourishes.
These black beauties pair with fatty foods that bring that tang out. When you add truffle liqueur to the right dish, you unlock an intense, luxurious flavour.
How to Master the Truffle
Truffles are known as the ‘diamonds of the kitchen’ because of how rare, expensive and outrageously delightful they are. They have a distinctive smell and complex taste which plays perfectly with eggs, cheese, butter, cream, oil and chocolate. Add truffle liqueur and/or truffle oil to desserts and pasta, risotto and potato dishes.
The best truffles in Australia come from Manjimup, Western Australia. For maximum flavour and experience, we’ve infused them in our Black Truffle Liqueur - Australia’s first truffle liqueur. While we also recommend sipping this beauty by the fire in the colder months, adding it to your cooking will spark some mouth-watering flavours perfect for spring and summer entertaining.
Get your taste buds dancing with these ideas!
1. Wild Mushroom and Truffle Liqueur Pasta
Rich and creamy mushroom truffle pasta is an easy and delicious dinner great for any night of the week. If you’re a fungi lover, this one is definitely for you. The ‘king of all mushroom pasta’ and a flavoursome combination sure to seduce.
It’s a dish that brings to life the earthiness of the wild truffle and complements and enhances its hearty nutty flavour. If they’re in season, top with fresh black truffles for the full oaky, world-celebrated flavour.
Makes 4 dishes
Freshly made basic pasta or tagliatelle
200 g sliced mushrooms
2 x cloves garlic
1/2 cup soaked porcini mushrooms
300 ml cream
Salt and pepper
60 ml of black truffle liqueur
Fresh truffle to garnish
Cook the pasta in boiling salted water until al dente
While the pasta is cooking, fry the mushrooms in a tablespoon of oil until golden
Add the garlic and soaked porcini and fry for a few more minutes
Add the cream, liquor, salt and pepper, and simmer for a few minutes
Add the cooked pasta straight from the pot and stir
Serve and top with Parmesan and fresh truffle, if in season
Truffles (and truffle liqueur) are like perfume - less is more. Feel like adding a glass of white to your pasta meal? Our chardonnay pairs well with this recipe.
2. Truffled Vegan Mac and Cheese
Who said vegans can’t enjoy creamy truffle pasta too? Mac and cheese is a homely favourite that’s decadently delicious. It’s the comfort food we all deserve, no matter what our dietary requirements are.
A local food blogger in Perth published this recipe that packs a punch with its cheesiness and edgy twist to an old favourite. Vegan and gluten-free. He also tops it with fresh truffles handpicked in Manjimup.
For a cheeky adult twist, we recommend adding a light drizzle or two of black truffle liqueur. The Mountford Truffle Liqueur is handmade from fresh Southern Forest black truffles that are rich in flavour both on the nose and the palate.
3. Chocolate Fondant with Truffle Liqueur
Soft and creamy, these sinful chocolate fondants are guaranteed to impress at your next dinner party or date night. This is a dessert that embodies the whole truffle story. From the musty sweetness to the delicious texture, it’s the ultimate combination for anyone with a sweet tooth or mushroom obsession.
50 g butter - to rub on dishes
Cocoa - to dust the buttery dishes
200 g dark chocolate
200 g butter
200 g sugar
4 x eggs
4 x egg yolks
200 g flour
60 ml black truffle liqueur
Rub 8 ramekins with butter and dust with cocoa, this will make the fondants easy to remove
Put the chocolate and butter in a bowl, sit it over a pan of simmering water and melt them together, remove and leave to cool for ten minutes
Whisk the eggs and the sugar in a mixer until light and fluffy, sift in the flour, add the liqueur
Pour the choc mix in, whisking a bit at a time until combined
Divide into the ramekins
Sit on a tray and bake at 180 degrees for 10-12 minutes, the middle has to be soft!
Leave to cool for a minute then tip out, serve with an extra drizzle of liqueur and freshly whipped cream
4. Mushroom Truffle Liqueur Cocktails
There’s a reason why truffles get infused with booze. Because it tastes so damn good!
Thanks to the creative ways people are highlighting truffles in the menus and products, truffle booze has become a special treat for many. Think truffle liqueur, truffle beer, truffle vodka and if you want to get really innovative, truffle cocktails.
This sour truffle cocktail is smooth, refreshing and screaming with flavour. For an extra boozy punch, swap the truffle oil with our black truffle liqueur.
Feeling adventurous? Try these truffle cocktail combinations. When the festive season swings around, this Black Russian alternative will also go down nicely with its rich chocolate, coffee and fungi flavours.
5. Truffled Bread and Butter Pudding
While this dish may not be calorie conscious, it’s a classic dessert that’s incredibly tasty and easy to make.
The combination works so well because eggs and truffles are an exceptional pair. The creamy texture of eggs creates the perfect platform to show off the depth and flavours of truffles, without overpowering them. Butter also enhances the taste experience for a luxurious, velvety combination.
12 x slices white buttered bread
300 ml milk
100 ml cream
50 g sugar
2 x tsp vanilla
60 ml liqueur
3 x eggs
Cut the bread to fit in your chosen dish/dishes
Mix the rest of the ingredients together, whisking well
Pour over the bread and push down, so the liquid soaks into all of the bread
Once soaked up, rest for 20 minutes
Finish the top with sprinkled sugar, a dust of cinnamon and bake at 180 degrees for about 30 minutes until the top is golden
Serve with tons of thick cream!
Day-old bread is better to use than fresh bread. Add a festive touch if you’re cooking this dessert over Christmas by adding raisins and a dash of Baileys to the mix.
Ready to add some truffle goodness to your next meal? There’s a special kind of magic in black truffles that cannot be denied. If you’re new to the truffle craze, they have a subtler taste than white truffles which makes them especially good when cooked into sauces - whether you use truffle oil or truffle liqueur.
Special thanks to Sophie Budd from Taste Budds Cooking Studio for the above recipes.
What one will you be making? Share your favourites with us in the comments below!