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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 Elite Bittersweet Chocolate
1 and 1/4 cups sugar
1/4 cup water
4 egg whites
300 grams Elite Bittersweet Chocolate
2 tablespoons oil, such as Gefen Canola Oil
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.
Yields 20 small Crembos
Photos by Gensia
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Crembo! Wow! I cant believe it’s so easy to make and we could make it! I didnt make it yet but I loooove crembo! I’m definitely going to make it and I KNOW that it will come out delicious! How wrong can CREMBO be..??! Cant wait to try it!