If you are looking for a great truffle recipe this one is hard to beat.
The chocolate truffle was first created by Antoine Dufour in Chambéry, France in 1895. They reached a wider public with the establishment of the Prestat chocolate shop in London by Antoine Dufour in 1902, which still sells “Napoleon III” truffles to the original recipe. There are now three main types of chocolate truffles: American, European, and Swiss:
The “American truffle” is a half-egg shaped chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil. Joseph Schmidt, a San Francisco chocolatier, and founder of Joseph Schmidt Confections, is credited with its creation in the mid-1980s.
- A Canadian variation of the American truffle, known as the Harvey truffle, includes the addition of graham cracker crumbs and peanut butter. Other American companies may shape their truffles similar to that of peanut butter cups.
The “European truffle” is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.
The “Swiss truffle” is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before sprinkling with cocoa powder. Unlike the previous two kinds of truffles, these have a very short shelf-life and must be consumed within a few days of making.
The “raw” truffle is made by combining coconut oil, raw cacao and raw yacon syrup or raw agave, then rolling them in either raw, shredded coconut, raw cacao and/or chopped almonds.
 “Sweet surrender”, Los Angeles Times, February 8, 2006
 Chocolate, Cocoa, and Confectionery: Science and Technology by Bernard W. Minifie (1999), page 545.
 Mäni Niall, Sweet!: From Agave to Turbinado, Home Baking with Every Kind of Natural, p. 202, 2008 Oct 1.