It depends on your desired outcome:
If you really just want to stretch out the truffle aroma (and it is just that - stretching something out), making an infusion in oil might be your best chance.
If you want to stretch out the time you can enjoy your truffle, you can freeze it and grate it from frozen in your dishes over a period of several months, before the aroma fades away.
If you want to make the experience last and stretch out its memory, I suggest to make an omelette or scrambled eggs and grate your truffle over it - bold, and without remorse. And the memory of that will last much longer than options 1 & 2 …
