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.
Yields 20 small Crembos
Prepare Gefen Parchment Paper in a baking sheet. Melt chocolate in a double boiler and spread out onto parchment paper. Wait three minutes (until the sheen disappears from the chocolate). Using a cookie cutter or the rim of a glass, cut three-centimeter (a bit more than one-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 four 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 half-inch (one-centimeter) round tip with the meringue mixture. Swirl the mixture onto the chocolate circles. Freeze for one 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.
You can make larger circles if you prefer, but you’ll end up with fewer Crembos.
For a brownie base instead of the chocolate one above, preheat oven to 350°F (180°C). In a small saucepan, melt 4 and 1/4 ounces (120 grams) bittersweet chocolate with 3 tablespoons oil. 3/4 cup sugar, 1/4 cup potato starch, and 2 eggs. Mix well and pour into a 9- x 13-inch (23- x 33-cm) pan. Bake for 20 minutes. Cool and cut into 3-centimeter circles. Proceed as above.
Photos by Gensia