Ingredients
Base
- 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
Method:
- 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.
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