Remove butter from the refrigerator at least 30 minutes before starting so it becomes easily spreadable. If short on time, cut into 1/2" cubes and let sit at room temperature for 10–15 minutes.

Combine ingredients

In a medium bowl, add the room-temperature butter. Using a fork or rubber spatula, mash the butter until smooth. Stir in the grated Parmesan, minced chives, minced garlic, lemon zest, sea salt, and black pepper until evenly distributed.

Incorporate truffle oil

Drizzle in the black truffle oil and fold it into the butter mixture. Mix thoroughly but gently to avoid overworking; you want an even truffle flavor without melting the butter.

Adjust seasoning

Taste a small amount and adjust salt, pepper, or truffle oil — add up to an additional 1 teaspoon truffle oil if you prefer a stronger aroma, or more salt if needed.

Shape and chill

Lay a sheet of plastic wrap on the counter. Spoon the truffle butter onto the center and shape it into a log roughly 1.5"–2" in diameter. Tightly wrap the log in plastic wrap, twisting the ends to compress and smooth the shape. Refrigerate for at least 1 hour until firm. For faster set, freeze 20–30 minutes.

Optional Garnish / Serving

Prepare bread or rolls

If serving with toasted baguette slices, preheat oven to 350°F (175°C). Arrange baguette slices on a baking sheet, brush lightly with neutral oil or melted butter and toast 6–8 minutes until golden and crisp. Warm rolls should be heated per package or bakery instructions.

Slice and finish

Remove truffle butter from the refrigerator and unwrap. Using a sharp knife warmed briefly under hot water and dried, slice the log into 12 even rounds (about 1/4" thick). Arrange slices on a serving plate.

Garnish and serve

If using, lightly drizzle the butter slices with the extra 1 tsp truffle oil and scatter microgreens or chopped parsley on top. Finish with a few delicate shavings of fresh or preserved black truffle if available. Serve immediately with toasted baguette slices or warm rolls so guests can spread the truffle butter while still warm.

Storage

Store unused truffle butter tightly wrapped in the refrigerator for up to 2 weeks or frozen for up to 3 months. If frozen, thaw in the refrigerator before slicing.