On this Wikipedia the language links are at truffle aioli top of the page across from the article title. Not to be confused with truffle mushrooms.

Truffles with nuts and chocolate dusting in detail. Their name derives from their similar appearance to truffles, edible fungi of the genus Tuber. The Swiss truffle, made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder. Like the French truffles, these have a very short shelf life and must be consumed within a few days of making. The French truffle, made with fresh cream and chocolate, and then rolled in cocoa or nut powder. The typical European truffle, made with syrup and a base of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type of emulsion.

The American truffle, a half-oval-shaped, chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat, and in some cases, hardened coconut oil. Joseph Schmidt, a San Francisco chocolatier, and founder of Joseph Schmidt Confections, is credited with its creation in the mid-1980s. The Belgian truffle or praline, made with dark or milk chocolate filled with ganache, buttercream, or nut pastes. The Californian truffle, a larger, lumpier version of the French truffle, first made by Alice Medrich in 1973 after she tasted truffles in France. Chocolate, Cocoa, and Confectionery: Science and Technology by Bernard W. Totally Indulgent Traditional French Dark Chocolate Truffles – Yum”. Chocolate Truffle – Homemade Chocolate Truffle Recipe”.

On this Wikipedia the language links are at the top of the page across from the article title. Not to be confused with Chocolate truffle. A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus Tuber. Some truffle species are highly prized as food. French gastronome Jean Anthelme Brillat-Savarin called truffles “the diamond of the kitchen”.