Pronunciation: [TRUHF-uhl; TROO-fuhl]
A rich confection made with a mélange of melted chocolate, butter or cream, sugar and various flavorings such as liquors, liqueurs, spices, vanilla, coffee and nuts. After the mixture is cooled, it’s rolled into balls and coated with various coverings such as unsweetened cocoa powder (the classic coating), chocolate sprinkles, shaved chocolate or sugar. Some truffles are dipped in melted white or dark chocolate, which, after cooling, becomes a hard coating. These confections were so named because the original cocoa-coated and rather misshapen truffle resembled the famous and rare fungus of the same name.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.