159 truff recipes

Mousseline of scallops and salmon, a silky two-tone seafood mousse with a truffled scallop outer layer and a salmon center, steamed in ramekins and served on sauteed spinach with a beurre blanc. An elegant French starter.

Prosiutto & Mushroom Ravioli with Fried Sage recipe

Pate maison: a French country pate of coarsely ground pork, chicken livers, peach brandy, whole peppercorns, and truffles, baked in a fat-lined terrine and chilled overnight.

Truffle and ahi tuna drizzled with oil and vinegar.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Beef Wellington wraps a roasted beef tenderloin in foie gras, mushroom duxelles, and puff pastry, served with a Madeira-truffle sauce. The classical French restaurant centerpiece for special occasions.

Lobster dome with lobster meat, new potatoes, haricots verts, and Roma tomatoes in lobster American sauce, sealed under golden puff pastry and finished with truffle oil.

Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Amazing Stuffed Leg of Duck with Red Wine Sauce recipe

Filetto sorpresso don is a butterflied filet mignon stuffed with prosciutto, mozzarella, and truffle, then breaded, pan-seared, and finished in white wine and lemon pan juices.

Silky semisweet chocolate ganache made with just four ingredients: heavy cream, butter, sugar, and chocolate. Use it as a glaze, frosting, truffle base, or filling.

Ultra-fudgy brownies made with real melted chocolate and butter, packed with chopped nuts and just enough flour to hold their dense, truffle-like texture.

Parisian Sophisticates: almond-vanilla buttermilk cupcakes hollowed out and filled with airy chocolate truffle mousse, topped with toasted cake crumbs. Vintage tea-party fancy.

Mixed mushroom and goat cheese panini layers earthy sautéed wild mushrooms, creamy chevre, peppery arugula, and a hint of truffle oil between crisp focaccia. A vegetarian sandwich with deep umami and bistro-cafe energy.

Chocolate tile cake with a flourless souffle cake layered with whipped truffle cream and covered in handmade chocolate tiles. A stunning, multi-component French-style showpiece dessert.