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.
No comments:
Post a Comment