truf·fle / ˈtrəfəl/ • n. 1. a strong-smelling underground fungus (Tuber and other genera, family Tuberaceae) that resembles an irregular, rough-skinned potato, growing chiefly in broad-leaved woodland on calcareous soils. It is considered a culinary delicacy and found, esp. in France, with the aid of trained dogs or pigs. 2. a soft candy made of a chocolate mixture, typically flavored with rum and covered with cocoa.

truffle The underground fruit body of certain species Tuber. Truffles are edible and highly esteemed. T. aestivum (summer truffle) is 2–8 cm in diameter and has a dark brown, warty surface. The inside is greyish with a network of white veins. It is occasionally found in England in the soil of beech woods. T. melanosporum (the black or Périgord truffle) occurs in S. Europe and resembles T. aestivum but is rather smaller (1–3 cm).

truffle Any of several species of ascomycete fungi that grow underground, often among tree roots. Most are edible and are highly prized delicacies. Found in Europe, particularly France, and in parts of the USA, they are hunted with trained pigs and dogs that can scent them out. Family Tuberaceae. See also fungus

truffle XVI. prob. — Du. truffel, †truffele — F. truffle (now truffe), perh. to be referred ult. to popL. *tūfera, for L. tūbera, pl. of tūber TUBER.