Ultra Fresh American-Produced Black Winter Truffles

SKU Number + Barcode

American Truffle Co.

Ultra Fresh American-Produced Black Winter Truffles

$105.00 USD

New in

Certified Real Truffle™

fresh
gifts
winter

Weight: 25g±10g

25g±10g
50g±10g
75g±10g
100g±10g
125g±10g
250g±10g
500g±10g

Product variants

You can't add more Ultra Fresh American-Produced Black Winter Truffles in 25g±10g to cart

We Accept

Fast Shipping Headline

Information about shipping times, availablility, etc can go here.

Description

Experience the exceptional flavor of our Fresh Truffle Product Test 1, prized for its distinct earthy aroma and rich, complex taste. Perfect for elevating gourmet dishes, this aromatic black truffle imparts deep, natural umami notes that enhance any culinary creation with expert finesse.

Write additional information about your products

Tasting Notes

Sed ut perspiciatis unde omnis iste natus error sit voluptatem accusantium doloremque laudantium, totam rem aperiam, eaque ipsa quae ab illo inventore veritatis et quasi architecto beatae vitae dicta sunt explicabo.

Favorite Uses

Nemo enim ipsam voluptatem quia voluptas sit aspernatur aut odit aut fugit, sed quia consequuntur magni dolores eos qui ratione voluptatem sequi nesciunt.

Information about product nutrition goes here.

Lorem ipsum dolar set dium placeholdertext lorem ipsum.

This is placeholder copy, lorem ipsum dolar. Our mission is to make the world’s most celebrated ingredient both approachable and trustworthy.

Fox News Highlights ATC & the Napa Truffle Festival

Fox News covers ATC and Napa Truffle Festival, highlighting Chief Truffle Officer Robert Chang, The Truffle Hunters and their dogs, plus guest reactions at the festival.

Truffle Crème Brûlée

A luxurious twist on the classic French dessert, this velvety crème brûlée is infused with vanilla and black truffle, creating an elegant harmony of sweet and savory notes worthy of a fine dining finale. INGREDIENTS: Serves 6 Truffle Crème Brûlée 1 cup heavy cream 3 eggs ¼ cup granulated sugar 1 vanilla bean 2 oz black truffles, finely chopped DIRECTIONS: Truffle Crème BrûléeSplit the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to the cream and bring just to a simmer. While the cream is heating, whisk together the eggs and sugar until pale yellow and slightly thickened. Slowly ladle the hot cream into the egg-sugar mixture while whisking continuously to temper the eggs. Remove the vanilla pod, then strain the mixture through a fine chinois for a smooth custard. Fold in the finely chopped truffles. Pour the custard into a shallow baking dish or individual ramekins, filling to a depth of ½–¾ inch. Place in a warm water bath and bake at 300°F (150°C) for 30–35 minutes, or until the custard is just set with a slight wobble in the center. Remove from the water bath and refrigerate immediately. Chill completely until set. PlatingGarnish each portion with freshly shaved truffle before serving. Recipe courtesy of Michelin-starred Chef Roland Passot (La Folie, San Francisco), for the 2026 Napa Truffle Festival.

Sunchoke (Jerusalem Artichoke) Velouté

A silken, earthy soup showcasing the nutty sweetness of sunchokes, balanced with aromatic shallots and garlic, and finished with truffle-scented cream and crisp sunchoke chips for a refined presentation. INGREDIENTS: Serves about 18 espresso cups Sunchoke Velouté ¼ lb (115 g) unsalted butter 2 lbs (1.1 kg) sunchokes, cleaned and roughly chopped ½ lb celery root, diced 2 cups minced shallots 2 garlic cloves, minced Salt and freshly ground black pepper, to taste 1 quart (1 L) chicken stock Truffle Cream and Garnish 1 cup heavy cream or mascarpone, whipped to soft peaks Fresh truffle pieces, to taste (folded into whipped cream with a pinch of salt) ½ sunchoke, thinly sliced for chips Salt, to taste DIRECTIONS: Sunchoke VeloutéIn a heavy pot over medium heat, melt the butter. Add the minced shallots and cook gently without coloration until soft and aromatic. Add the garlic and continue cooking for a few minutes, still avoiding any browning. Add the chopped sunchokes and celery root, stirring to coat in the butter-shallot mixture. Pour in the chicken stock and bring to a gentle simmer. Cook for about 45 minutes, or until the sunchokes are completely tender. Allow the mixture to cool slightly. Working in batches, fill the blender no more than one-third full and blend each batch, starting on low and increasing to high until completely smooth. Hold the lid firmly while blending. Season to taste with salt and pepper. For a refined texture, strain through a fine chinois. Truffle Cream and GarnishGently fold truffle pieces and a pinch of salt into the softly whipped cream or mascarpone. Slice the reserved half sunchoke paper-thin and fry or bake until crisp. Season lightly with salt. PlatingServe the velouté piping hot in espresso or demi-tasse cups. Finish each portion with a spoonful of truffle cream and a crisp sunchoke chip. Recipe courtesy of Michelin-starred Chef Roland Passot (La Folie, San Francisco), for the 2026 Napa Truffle Festival.

Menu

Ultra Fresh American-Produced Black Winter Truffles

Lorem ipsum dolar set dium placeholdertext lorem ipsum.

Recipe section headline.

Fox News Highlights ATC & the Napa Truffle Festival

Truffle Crème Brûlée

Sunchoke (Jerusalem Artichoke) Velouté

Cart ⁰

Recently viewed

Furniture Refresh? Yes!

Furniture Refresh? Yes!

Ultra Fresh American-Produced Black Winter Truffles

Lorem ipsum dolar set dium placeholdertext lorem ipsum.

Recipe section headline.

Fox News Highlights ATC & the Napa Truffle Festival

Truffle Crème Brûlée

Sunchoke (Jerusalem Artichoke) Velouté

Join our community

Stay updated