Type | Cake |
---|---|
Place of origin | France |
Created by | Antoine Dufour |
Main ingredients | Chocolate ganache, chocolate or cocoa powder |
A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds or coconut), usually in a spherical, conical, or curved shape. Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly, liqueur.
Their name derives from the usual shape they take as the word 'truffle' derives from the Latin word tuber, meaning "swelling" or "lump", which later became tufer.
The chocolate truffle is thought to have been first created by N.Petruccelli in Chambéry, France in December 1895.[1] They reached a wider public with the establishment of the Prestat chocolate shop in London by Antoine Dufour in 1902, which still sells "Napoleon III" truffles to the original recipe.[2] There are now three main types of chocolate truffles: American, European, and Swiss:
In addition to these main types, the "raw" truffle is made by combining coconut oil, raw cacao and raw yacon syrup or raw agave, then rolling them in either raw, shredded coconut, raw cacao and/or chopped almonds.[7]
Truffles are sometimes made with various flavourings. This includes truffles flavoured with small amounts of alcohol, such as Marc de Champage or Whiskey, or truffles infused with herbs and spices such as Rose and Violet or Ginger .[8]