Gather all your ingredients. Ensure the unsalted butter is softened to room temperature for easy mixing. Chop the black truffle peelings finely and slice the fresh chives thinly.
In a mixing bowl, add the softened butter and finely chopped black truffle peelings. Using a rubber spatula, mix until the truffles are evenly distributed throughout the butter.
Drizzle the white truffle oil into the butter mixture. Continue to mix until the oil is fully incorporated, creating a creamy blend with a luxurious aroma.
Fold in the sliced fresh chives, ensuring they are evenly distributed in the truffle butter.
Add a pinch of sea salt and freshly cracked pepper to the mixture. Taste, and adjust the seasoning as necessary.
Place the truffle butter onto a sheet of plastic wrap or parchment paper. Roll it into a log shape, twisting the ends to seal tightly. Refrigerate for at least 1 hour to firm up before using.
