Soften the butter

Finely mince the garlic

Finely mince the fresh rosemary

Grate the black truffle

Mash the butter with a fork until light and fluffy.

Combine the butter with flaky sea salt and mix with a spatula until the sea salt is evenly distributed throughout the butter.

Stir in the grated black truffle and mix well.

Next add the minced garlic, black pepper, and rosemary and mix all together.

Let the butter sit for about 30 minutes at room temperature before placing it in the refrigerator (this allows the flavors to blend together).

Place the butter on a piece of parchment paper and wrap the parchment paper around the butter (shape into a log).

Then cover with cling film, roll uptight, and tie ends.

Place in the freezer for about 4 hours so that the butter can harden into a butter stick type of mold.

Before serving place in the refrigerator (in a covered container) so that the butter can slightly soften for easy serving.