Why Are Truffles Both a Chocolate and a Mushroom?

Kindi Lantz mayo 30, 2025

The Misleading Nomenclature of Two Decadent but Different Truffles: Chocolates and Mushrooms

If you are new to truffles and you see them listed as an ingredient on a menu, you might find a bit of confusion as to whether the one being referenced is a fungus or a chocolate. Truffles are gourmet delights that fetch a premium price tag regardless of their sweet vs savory nature but why do two incredibly different ingredients claim the same name? 

Why Does the Term “Truffle” Refer to Both a Type of Chocolate and a Type of Fungus?

“Truffle” may refer to two wildly different ingredients, one being a savory fungus with a nearly intoxicating aroma and the other being a rich and silky chocolate, but the shared nomenclature makes perfect sense. That is, the original chocolate truffles, closely resembled the prized Périgord black truffle. Hence, they were given the name “chocolate truffles”. However, not just any ball of chocolate can be deemed a truffle. There are other features of this specific sweet treat that are akin to the adored savory truffle. Let’s dig in a little deeper, starting with the fungus. 

What is a Truffle

The Mushroom Kind of Truffle

Truffles are a prized type of edible mushroom that presents itself far differently than most other types of edible fungi. You see, with others, the fruiting body often presents itself as a stem and “cap” that protrudes from above ground—coming up directly from the soil, bursting from the trunk of a living tree, or rising from garden mulch or dead or dying logs. Truffles, on the other hand, are found underneath the ground and need to be dug up to see the fruiting body. This is why dogs or pigs are used to sniff out wild truffles.

Truffles come in a wide range of varieties, influenced by region, climate, soil type, and season. Typically ranging from white to black in color, these bulbous fungi have a knobby, irregular exterior. They are prized for their distinct musky aroma and umami-rich flavor, which is often described as deeply savory, intensely earthy, and often laced with subtle garlic notes.

The Chocolate Kind of Truffle

Chocolate truffles were originally created by heating cream and chocolate together to form a smooth, rich ganache. Once the mixture solidified, small portions were scooped and rolled into balls, then cooled, and dusted with cocoa powder. The finished confections bore a striking resemblance to the knobby, soil-covered black Périgord truffle so they were aptly named, chocolate truffles.

Today, the ingredients used to make chocolate truffles have expanded well beyond their original form. The ganache filling can take on countless flavors, ranging from white chocolate and fruits to nut and floral extracts, liqueurs, and even savory elements (sometimes infused with real truffle oil). Outer coatings also vary widely: some are dipped in tempered chocolate, rolled in crushed nuts or dried edible flowers, sprinkled with sugars, or even adorned with edible gold or silver.

Regardless of their flavor profiles, appearance, or sweet nature, chocolate truffles will always share one key trait with their fungal namesake: both are associated with luxury and indulgence. You’ll often find them gracing the menus of upscale eateries—sometimes with both types of truffle making an appearance on the same menu.

Looking for high-quality white or black truffles (the mushroom kind) or cocoa powder to make your own chocolate truffles? You can find them both in our online store:

Buy Top-Quality Mushrooms and Truffles
Buy Ethically-Sourced Cocoa Powder