Meringue Filling
1/4 cup water
4 egg whites or 3/4 cup Haddar Egg Whites
1 and 1/4 cups sugar
Chocolate Coating
300 grams bittersweet chocolate
2 tablespoons oil
Base
150 grams bittersweet chocolate
Make the Crembos
Yields 20 small Crembos
Prepare Gefen Easy Baking 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.
From Kosher.com