We have nearly finished the black truffles sent to us by Red Earth Truffles. There really has been a truffle explosion at Belly Rumbles HQ. In fact both the boys are extremely over truffles. I am still good to go, and truffling on quite merrily while the season lasts.
I've made a nice whack of black truffle butter made up and frozen. This will keep me happy out of season. A knob of black truffle butter in the pan when making scrambled eggs is an easy indulgence. Then sprinkled with some truffle salt, absolutely deliciously simple.
Being partial to baked brie and as truffles work very well with dairy, I thought, why not combine the two. Baked brie with black truffles was a captain obvious. Black truffle with gooey rivers of brie, some baguette, equals perfect winter fare.
There are a few recipes around where brie is cut in half and sliced truffle is sandwiched in the middle. You wrap your brie and leave in the fridge for a few hours, giving time for the black truffle flavour to absorb into the brie. This method would be great for a cheese board.
Another wonderful cheese to share is my baked thyme and lemon ricotta.
As you can see below, my recipe is a very loose one. No real measurements to give. Use as much black truffle as would like. Brandy is optional, with a small splosh being preferable to a heavy handed one.
Some of you may be wondering what a ‘splosh’ is. That’s where I take the brandy bottle and pour a dash of brandy on whatever needs the splosh. The act makes a splosh sound, therefore it is a splosh! There are short sploshes, which I recommend for this brie. Then there are long sploshes, which I generally use. In fact they are more of a glug glug glug than a splosh.
This is a great recipe when you have guests over. If it isn’t black truffle season you could always make my molten brie recipe, which is a firm crowd pleaser and what the above recipe was based on.
If you are looking for some other black truffle recipe ideas don’t forget to check out my black truffle and parmesan recipe from last week or my Poulet en Demi Deuill (chicken in mourning).
Sara xxx
Belly Rumbles would like to thank Red Earth Truffles for the beautiful truffles that were used to make this recipe.
Printable Recipe
Baked Brie with Black Truffles
Ingredients
- Round of double or triple cream brie
- Grated fresh black truffle
- Splosh of brandy optional
Instructions
- Pre heat oven 220°C (430°F).
- Cut two squares of baking paper large enough to nestle your brie in. You want the baking paper to come up the sides as pictured.
- Unwrap your brie from its packaging and place brie on one of your baking paper squares. Fold your baking paper up the sides of the brie and then secure the paper with kitchen string (not plastic) around the side of your brie. Do not cover the top of your brie with baking paper.
- Once your brie is wrapped, cut three quarters of a circle into the top of your brie. Cutting under the circle as well, creating a lid which is still attached.
- In the cut circle of the brie, grate black truffle and add a splosh of brandy (optional).
- The prepared brie can be placed in the fridge until ready to use. When ready to bake place brie in the oven and bake for 15 minutes or until the cheese is hot and molten.
- Serve immediately with slices of crunchy baguette.
Oven Temperatures
All oven temperatures are fan forced.
Measurement Notes
All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.
NUTRITIONAL INFORMATION
The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.
Christina
Why do you instruct your cut two squares? Looks like the recipe only calls for me to use one.
Sara McCleary
Hi Christina
Why do I instruct people to cut two squares of baking paper? I think that is what you are asking. Because, you wrap the cheese in two pieces of baking paper and secure it with string before baking. In doubt look at the photos.
Cheers, Sara
Kennedy Cole| KCole's Creative Corner
This seriously looks so good! And I don't blame you for wanting to use up a ton of truffles! They are perfect this time of year, and they make this baked brie just that much more spectacular! Great, yummy, delicious share! 😀
Sara
Thanks so much Kennedy. Truffles make everything more spectacular, but really did work well with the brie.
jane @ littlesugarsnaps.com
Head over heals. I've enjoyed numerous cheese with truffle in them. But I have never bought my own truffle. It's never crossed my mind... until now. Hmmm, I feel a splurge coming on.
Sara
If you get the chance to purchase a fresh winter truffle, I highly suggest you do. It is amazing how far you can stretch them.
john | heneedsfood
You're killing me, Sara. Honestly, this is pure, delicious evil. I know what it would smell like, hell, I know what it would taste like. But relying on flavour memories isn't enough for me right now. I need this! All of it!
Sara
Nooo, killing you is furtherest from my intentions! But glad I am making you drool in any case. And yes, it smelled and tasted amazing 😉
Jessica (Savory Experiments)
Oh truffles! I've never tried them brie- what a great idea!
Sara
They go really well together Jessica. If you ever have the opportunity to try the combo, I suggest you go for it.
THE HUNGRY MUM
'both the boys are extremely over truffles' #Cries Glad you're still waving the truffle flag! This looks so sexy and decadent, could scoff the lot quite easily.
Sara
Yeah, I know, I can eat truffles till the cows come home. Sadly Mac isn't a fan at all, and Josh got over dosed in a short time.
Katalina @ Peas & Peonies
OMG that black truffle flavor is to die for, heavenly cheesy goodness.
Sara
It really was gooey goodness, a real treat.
Kavey
Exactly the kind of thing I love, simple and so so tasty!
Sara
Thanks so much Kavey 🙂
Cassandrea ~ Chews and Brews
Awesome! I LOVE baked Brie so much and never thought of putting truffles on it! Must be so earthy and delicious!!
Sara
They really are a great combination Cassandrea, you are right you get an earthy note with the truffle.
Sally - My Custard Pie
Sigh. Cheese heaven. Really hungry reading this! Beautiful photos. About time I baked some brie again and the addition of truffles takes it to another level.
Sara
Thanks Sally, baked brie with or without truffles is a winner in my books.
Martine @ Chompchomp
Oh my goodness I think my heart skipped a few beats reading this post. I used to be someone who despised winter time as I don't handle the cold very well. But now with the truffle season to look forward to each year...I not longer hate winter at all! You have captured the art of accentuating the truffle so effortlessly - simple flavours, plenty of fatty goodness, and LOTS of truffle!
Sara
Don't go having a heart attack on me Martine! Truffles do make an Aussie winter a better winter. Love how this industry is doing so well. And I agree, keeping the flavours simple when it comes to truffles is a winner.
Rachel @ Simple Seasonal
What a yummy adult treat! I'll take some on my patio with a glass of wine please!
Sara
I agree with you Rachel, this was enjoyed with wine 🙂
Amanda | The Chunky Chef
Ohhhhh wow, those gooey cheese shots are killing me! 😉 I love truffles, and brie, so this combination sounds insanely delicious!
Sara
Glad the sexy gooey cheese shots are working! It really is a lovely combo.
MyCookingSerects.com Krystallia Giamouridou
I really love eating baked brie (it's one of my favorite cheese...) and never tried with truffles and that's it because truffles cost high in general . Will definitely try thought in the near future during a special occasion.
p.s. I love the pic that shows melted cheese with bread...
Sara
Thanks so much Krystallia. The addition of truffle was a bit of a luxury, but a small amount goes a long long way.
Katherine
Hello DROOL FEST. WOW Sara.
Sara
Thanks Kath, be careful not to drool too much on the keyboard!
Helen | Grab Your Fork
Brie and truffles are my weakness. Haven't tried it baked though. Yum!
Sara
Being winter, the baked is just purely evil and satisfying. I say evil as you just want to eat it all yourself 😉