Fresh Autumn Truffle
Fresh Autumn Truffle
Fresh Autumn Truffle
Fresh Autumn Truffle
Fresh Autumn Truffle
Fresh Autumn Truffle

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American Truffle Co.

Fresh Autumn Truffle

$30.00 USD $30.00 USD $47.00 USD
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Certified Real Truffle™
  • black friday
  • sale
Weight: 1 oz
Low stock: 3 products

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    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.

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    Tasting Notes

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    Favorite Uses

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    Fox News Highlights ATC & the Napa Truffle Festival

    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

    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

    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.

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