Confiserie Teuscher · Since 1947
The champagne truffle
Teuscher’s champagne truffle, created in 1947, is the emblem of Zurich chocolate: a centre of fresh cream, butter and champagne in a shell of dark chocolate, dusted with icing sugar, made without preservatives and sold in flower-decorated boxes.
Taste profile
Pair it with
A glass of brut champagne, obviously, or a black coffee.
Dolf Teuscher created the truffle in the Alpine village of Vals before the house moved to Zurich, and the recipe has not changed: a ganache of fresh cream and butter with champagne, a dark chocolate shell, a roll in icing sugar. Because it uses fresh cream it keeps only ten days, and Teuscher flies it to its shops in New York, Tokyo and beyond with the same date on the box.
The Zurich shops on the Bahnhofstrasse and in the old town are dressed in silk flowers and change with the season; the truffle is the reason to enter.
The home version · serves 6
Ingredients
- 200 g dark chocolate, 60 percent
- 100 g milk chocolate
- 120 ml whipping cream
- 40 g butter
- 60 ml brut champagne
- 200 g dark chocolate for dipping
- Icing sugar
Method
- Chop the 300 g of chocolate; heat the cream to a simmer and pour over, stir into a smooth ganache, beat in the butter and then the champagne.
- Chill until firm, about three hours.
- Roll into 12 g balls with cold hands and chill again.
- Temper the dipping chocolate, dip each ball and set on paper.
- Roll in icing sugar while the shell is barely set. Keep cool and eat within a week.
Where to taste it
