Category:Trøffelmasse

English: Trøffelmasse is the Danish name for a specific cacao- and liquor-flavoured pastry, that is not baked before eating.^[1] This pastry is used in several confectionery cakes in a number of countries and resembles the consistency and flavour of chocolate truffle pastry somewhat, from which it has taken its name.^[2] Trøffelmasse is not the same as chocolate truffle pastry though.

The pastry of Trøffelmasse is made of crumbled cakes, cookies and/or baked pastries (it is customary to use leftovers), mixed with some kind of binding ingredient and flavoured with cocoa-powder, sugar and liquor. A typical binding ingredient is fat.

In Denmark, the fat used as binder is usually butter or margarine and rum for liquor. Popular variations on the recipe also includes rolled oats or shredded coconut. Sometimes apple juice or jam is added as binding ingredient and flavour enhancer. Apricot and raspberry jams are the most popular.

In Sweden, punsch is used as liquor-flavouring.

Notes