- Small cones (can be bought at any supermarket)
- 500g of boletus edulis or fungi porcini
- ½ onion
- a dash of olive oil
- 200ml heavy cream
- 1 jar of Black Truffle Pearls
Pour a dash of olive oil in a big pan. Add the onion and sauté until translucent. Add the boletus, salt and pepper to taste. Sauté for a minute, and add the heavy cream. Keep stirring until creamy. Blend with a hand mixer and fill the small cones with the help of a piping bag. Top with Black Truffle Pearls to taste. You can also add some fresh grated truffle.