Cappuccino with Black Truffle Brunoise and White Truffle Oil

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Cappuccino with Black Truffle Brunoise and White Truffle Oil

by Susanne Despture

The aroma of a freshly brewed Cappuccino is irresistible to many. Imagine adding truffle oil which gives a smooth sensation and you wouldn’t want to wait to take a sip! Besides learning milk steaming and foaming techniques, you will also be exposed to basic knife skills which will help you make finely-sliced black truffle brunoise for an additional flavour.

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 30 mins Ready in : 45 mins Serves : 8


  • 300g White Beans (soaked overnight in cold water in fridge)
  • 300g Chicken Stock
  • 1 Small Onion (peeled and cut in two)
  • 1 Small Carrot (peeled and cut in two)
  • 100ml Truffle Juice
  • 200ml Cream
  • 90g Butter
  • 10g Chopped Truffles
  • 100ml Cream (whipped)
  • Salt and Pepper
  • Red Wine Vinegar
  • Fleur de Sel


  1. Place soaked beans in a pot with carrot & onion. Cover with chicken stock and cook until well done. Set 1 tbsp of cooked beans aside for garnish.
  2. Remove onion and carrot from beans. Puree beans in a blender with chicken stock and strain through a fine meshed sieve.
  3. Heat the beans puree slowly and add truffle juice & cream – season to taste with salt and pepper and some drops of red wine vinegar.
  4. Just before serving, bring bean soup to a boil and add the butter – stir until it melts. Add the whipped cream and mix with bean soup, so it gets a “cappuccino” texture: light and airy!
  5. Mix the remaining beans with the chopped truffles – add a little bit in each soup bowl, then top with foamed cream and garnish with sliced truffles. Serve immediately.
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