Ingredients :

For 2 people

• 200g cream cheese (St Môret or Philadelphia)

• 10g Truffles conserved in alcohol ​

Preparation :

1. With a cheese grater, grate 10g of Burgundy truffles preserved with alcohol in to 200g of cream cheese.​

2. Mix everything until the truffle is evenly dispersed.​

3. Place the mixture in a sealed box or jar and refrigerate for 24 – 48 hours : ​

4. Enjoy the next day on a toast, in a vegetable soup, with cherry tomatos for an aperitif ... etc.​