Krembos!

Krembo are an Israeli dessert, typically made with fish gelatin and egg whites to keep it kosher.  I and lots of people I know are vegetarians, and fish gelatin is gross, so I found a recipe that uses white cream and white chocolate instead.  The krembo is a Rice Krispie, Nutella and chocolate base, topped with white chocolate whipping cream and then dipped in a chocolate coating,  While this is a fairly simple recipe, it does take some time to make because of the 4+ hours of refrigeration required between steps.

the pre-chocolate stage

Base:
1c bitter sweet chocolate
1\2 cup nutella
6 1\2 cups puffed rice


Cream:
500 ml heavy cream (divided to two times 250 ml)
1 1/2 cups white chocoalte

Coating:
3 cups dark chocolate
3 tbsp neutral oil (canola, etc.)

1. Make the base by melting the nutella and chocolate together in a double boiler.  Once they are smooth, pour them over the rice krispies in a mixing bowl.  Mix and roll out using a rolling pin between two sheets of parchment paper until it is roughly 1cm thick.  Place in freezer for 20 minutes. 

2. Using a round cookie cutter, cut krembo base into circles.  The leftover base can be microwaved and re-rolled to make more krembos.  If you're having a hard time getting the re-rolled base to stick together, add more melted chocolate. 

3. In a small saucepan, heat the first 250ml of cream just until it starts to boil. remove from heat and pour into a mixing bowl. Add white chocolate and stir until smooth. Cover and place in fridge for at least four hours, preferably over night. 

4. Remove cream and chocolate mixture from the fridge.  Add other half of cream and mix with a hand mixer until stiff peaks form.  Put this mixture in a ziploc bag and cut off one corner to form a 1-2cm hole.  Pipe mixture onto bases in a spiral pattern.  Place in freezer for at least four hours, preferably over night. 

5.  Melt chocolate for the coating in a double boiler. Once chocolate is melted, remove from heat and add oil. Pour chocolate into a deep container, like a glass or deep bowl.  This will make it easier to dip the krembo.  Take each kremo and dip it in the chocolate, covering as much of the cream and base as possible.  Allow to sit in freezer for at least an hour before serving. 

Recipe adapted from: Purple Cookie