Baked Black Truffle Stuffed Brie
Creamy brie, enhanced with the earthy delicious flavours of black truffle all baked to oozing delicious perfection! Seriously this Baked Black Truffle Stuffed Brie is decadence and heaven on a plate!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
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- 1 medium brie wheel - (7oz/200g)
- 1/2 oz black truffle (see notes)
- 1 tbsp olive oil
- A pinch of salt and black pepper
Preheat oven 180°C/350°F.
Remove all the packaging from your brie, but if it came in a wooden box keep this for later.
Use a sharp knife to cut a circle in the top of your brie. You want to go through the rind and a little into the cheese.
Peel this back and use a teaspoon to scrape a small amount of cheese away (eat this - chefs perk!)
Finely grate the truffle over the cheese, drizzle over the olive oil and add a good pinch of salt and pepper.
Cover the truffle back up with the circle of rind you removed earlier
Wrap the brie in cooking paper and then tightly in tinfoil.
Place the brie on a baking sheet and bake for 15-20 minutes until completely molten.
To serve I like to remove the tinfoil and carefully slide the cheese back into the wooden box. (see notes)
Serve with plenty of bread and some apple slices.
Some little radishes are amazing with this, but ideally you want the 'french breakfast' radishes as they have a milder flavour.
If you have more truffle then add as much as you like (and can afford!!!)
In France the cheese is often baked in the box. But you find that there the boxes are stapled together. Here in Australia the boxes are often glued, so the heat of the oven will pop the box open! Better to use tin foil and transfer to the box. Otherwise you might end up with a cheese flood!!!