Trim bottom of brussel sprouts. Cut brussel sprouts in quarters and wash to remove any dirt. Drain dry on a paper towel.
In a saucepot bring salted water to a boil. Add brussel sprouts until three-quarters cooked.
Remove from water and immerse in ice water to stop cooking process.
Drain and dry.
In a saucepan over medium heat vegetable stock. Toss brussel sprouts and add butter. Cook until stock is reduced and glazes brussel sprouts. Season with salt and white pepper.
Mix in black truffles.
Adjust seasoning and keep warm.