Wrap the Camembert in plastic wrap and place in the freezer for 1 hour.
Remove the plastic wrap and, using a knife, slice the cheese in half horizontally so you have 2 round layers as you would a cake for layers.
If using the truffles, place the truffle slices on 1 half, slightly overlapping the pieces, until it is covered. Cover with the other half of the Camembert and firmly press together. Repeat with the second Camembert. If you are not using truffles, you may replace them with mixed berries or other mushrooms.
Bread the cheese first dipping it in flour, egg, and bread crumbs mixed with the ground walnuts. Repeat this process twice to ensure the cheese is covered and it won't seep out the sides.
In a fryer or large pot, heat the oil to 375 degrees F and fry the cheese until golden brown.
To serve, slice the cheese and serve on a platter with fruits.
Recipe courtesy of Terrance Brennan, Artisanal, New York