from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of various fleshy, ascomycetous, edible fungi, chiefly of the genus Tuber, that grow underground on or near the roots of trees and are valued as a delicacy.
- n. Any of various chocolate confections, especially one made of a mixture including chopped nuts, rolled into balls and covered with cocoa powder.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any of various edible fungi, of the genus Tuber, that grow in the soil in southern Europe; the earthnut.
- n. A creamy chocolate confection, in the form of a ball, covered with cocoa powder.
from the GNU version of the Collaborative International Dictionary of English
- n. Any one of several kinds of roundish, subterranean fungi, usually of a blackish color. The French truffle (Tuber melanosporum) and the English truffle (Tuber æstivum) are much esteemed as articles of food.
from The Century Dictionary and Cyclopedia
- n. A subterranean edible fungus, especially of the ascomycetous genus Tuber.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. edible subterranean fungus of the genus Tuber
- n. creamy chocolate candy
- n. any of various highly prized edible subterranean fungi of the genus Tuber; grow naturally in southwestern Europe
Most Americans think a truffle is a chocolate Dessert.
I put them in "truffle" molds, froze them, and now I am trying to package them, but with the butter, they just seem to be melting in my hands. any idea what to use so that the butters don't melt so quickly?
And then I'll go wash it all down with a plate of foie gras in truffle oil.
Unlike most fungi, which can self-fertilize, the black truffle is either a male or a female and can reproduce only in partnership.
You cannot eat eggs benedict without eating truffle, as a shaving of black truffle is the traditional garnish.
Not to mention that she's such a stickler that if she says a canned truffle is okay here-well, I'll just generally believe her.
And don't get me started on the lovely shapes (each truffle is different in shape) and the boxes in which they are packaged for you.
I sip champagne, and snatch a truffle from the waiter’s tray.
Many chefs, however, prefer the less-rarefied black truffle, which is much more amenable to the cooking process than its white cousin.
The smell of a truffle is a key indicator of how fresh and flavorful it is.