In a small mixing bowl, combine the butter and truffle bits together. Season the mixture with salt, to taste. Spoon the butter onto a large piece of plastic wrap and form into a log. Wrap the log tightly and put in the refrigerator until ready to use.
White truffle oil can also be used as a substitute for the fresh truffle. Truffle butter can be kept in the freezer for up to 3 months.
Recipe courtesy of Chuck Hughes