Crembo, a commercially made Israeli treat, is a chocolate-coated cream confection with a cookie base. This homemade version will be enjoyed by children and adults alike.
- 150 grams bittersweet chocolate -
- Meringue Filling -
- 1 1/4 cups sugar -
- 1/4 cup water -
- 4 egg whites -
- Chocolate Coating -
- 300 grams bittersweet chocolate -
- 2 Tbsp oil -
Prepare parchment paper in a baking sheet. Melt chocolate in a double boiler and spread out onto parchment paper. (See photo.) Wait 3 minutes (until the sheen disappears from the chocolate). Using a cookie cutter or the rim of a glass, cut 3-cm (a bit more than 1 inch) circles out of the chocolate.
For the filling, place sugar and water into a small saucepan. Bring to a boil and continue boiling for 4 minutes. In a mixer, beat egg whites. Leaving the mixer running, slowly pour the sugar syrup into the mixer bowl in a swirling motion.
Fill a piping bag fitted with a 1/2-inch (1-cm) round tip with the meringue mixture. Swirl the mixture onto the chocolate circles. Freeze for 1 hour.
For the coating, melt chocolate and oil in a double boiler. Place the frozen Crembos on a rack over a large pan and pour melted chocolate on top of each one. (The extra chocolate will drip into the pan underneath.) Keep frozen until serving.
For a brownie base instead of the chocolate one above, preheat oven to 350°F (180°C). In a small saucepan, melt 4¼ oz (120 g) bittersweet chocolate with 3 Tbsp oil. Add 3/4 cup sugar, 1/4 cup potato starch, and 2 eggs. Mix well and pour into a 9x13-inch (23x33-cm) pan. Bake for 20 minutes. Cool and cut into 3 cm circles. Proceed as above.
You can make larger circles if you prefer, but you’ll end up with fewer Crembos.
Recipes and Preparation By Sarah Wasserman.
Photos By Gensia.
This recipe originally appeared in Mishpacha Magazine.