Chocolate Krembos

I've only ever eaten shop bought Krembos before. Once day, I decided to make them myself and I'm glad I did! Now I'm not sure if I can go back to shop bought ones!

These sweet treats are a simple biscuit, topped with marshmallowy-meringue dipped in chocolate. Not only do they look indulgent, they're fun to eat too! They're such a crowd pleaser and look very impressive, especially if you can boast that you've made them yourself.

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

My meringue fell off when I dipped the Krembos
This was my biggest fear when making these! The meringue may fall off the biscuit base if you didn't pipe it on firmly enough, or the chocolate is on the thicker side and makes it stick to the chocolate rather than loosely coat it
Can I pour over the chocolate instead of dipping each Krembo?
Yes you can! You will use up more chocolate doing this, but if you wanted to pout over the chocolate, place the Krembos on a wire rack with a tray underneath and use a jug to pour over the chocolate. Once the Krembos are covered, place them in the fridge and all the excess chocolate collected on the tray can be gathered up and reused
Is the meringue safe to eat if it's not been cooked?
The meringue in this recipe has actually been cooked using the heated sugar. The reason that Italian meringue can be eaten freshly made is becuase it's gone through the cooking process when the boiling hot sugar mixed into the whisking egg whites

FAQs and Troubleshooting

Don't be ashamed to buy the biscuit bases! If you have a favourite shop bought biscuit, or your own recipe that's totally fine! The best thing about Krembos is how versatile the recipe is!
If you have a sweeter tooth, coat the Krembos in white chocolate instead of dark

Don't be ashamed to buy the biscuit bases! If you have a favourite shop bought biscuit, or your own recipe that's totally fine! The best thing about Krembos is how versatile the recipe is!
If you have a sweeter tooth, coat the Krembos in white chocolate instead of dark

Don't be ashamed to buy the biscuit bases! If you have a favourite shop bought biscuit, or your own recipe that's totally fine! The best thing about Krembos is how versatile the recipe is!
If you have a sweeter tooth, coat the Krembos in white chocolate instead of dark

Top Tips

Biscuit Base

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
In a large bowl, combine the flour and sugar
Cut up the butter into cubes and add to the bowl
Using your hands, rub the butter into the flour and sugar until a sand-like consistency forms
Start to bring the dough together by squashing it against the side of the bowl
Transfer the dough onto the kitchen surface and knead until a smooth dough is formed
Dust the surface with flour and roll out the dough to about 1/2cm thick
Cut out circles and place onto a lined baking tray
Re-roll the dough until all of it is used up
Place the tray into the freezer for 10 minutes
Bake for 10-12 minutes until the edges of the biscuits start to turn golden brown
Leave to cool completely on the baking tray

Meringue

Place the egg whites into the stand mixer bowl
Put the sugar and water into a small saucepan and begin heating it
Once the sugar reaches 110°C, begin mixing the egg whites on a high speed
When the sugar reaches 118°C, take it off the heat and lower the speed of the stand mixer
Slowly pour the sugar syrup down the side of the mixer bowl until all the sugar has been poured into the whisking egg white
Increase the speed of the mixer to maximum once again and whisk until a thick meringue has formed
Fill a piping bag fitted with a round piping tip with the meringue
Pipe two generous mounds of meringue directly ontop of the baked biscuits
When all the biscuits are covered with meringue, place the tray into the freezer for at least 15 minutes

Chocolate Dip

Pour the coconut oil into the melted chocolate and stir to fully combine - you're looking for a thin, runny consistency, add more coconut oil if needed
Transfer the chocolate into a tall glass and remove the tray of meringue biscuits from the freezer
Dip the biscuits into the melted chocolate, allowing the excess chocolate to drip off
Place back onto the baking tray
Place the tray into the fridge for half an hour to allow the chocolate to set
The krembos can be kept refrigerated for up to 3 days

Biscuit Base

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
In a large bowl, combine the flour and sugar
Cut up the butter into cubes and add to the bowl
Using your hands, rub the butter into the flour and sugar until a sand-like consistency forms
Start to bring the dough together by squashing it against the side of the bowl
Transfer the dough onto the kitchen surface and knead until a smooth dough is formed
Dust the surface with flour and roll out the dough to about 1/2cm thick
Cut out circles and place onto a lined baking tray
Re-roll the dough until all of it is used up
Place the tray into the freezer for 10 minutes
Bake for 10-12 minutes until the edges of the biscuits start to turn golden brown
Leave to cool completely on the baking tray

Meringue

Place the egg whites into the stand mixer bowl
Put the sugar and water into a small saucepan and begin heating it
Once the sugar reaches 110°C, begin mixing the egg whites on a high speed
When the sugar reaches 118°C, take it off the heat and lower the speed of the stand mixer
Slowly pour the sugar syrup down the side of the mixer bowl until all the sugar has been poured into the whisking egg white
Increase the speed of the mixer to maximum once again and whisk until a thick meringue has formed
Fill a piping bag fitted with a round piping tip with the meringue
Pipe two generous mounds of meringue directly ontop of the baked biscuits
When all the biscuits are covered with meringue, place the tray into the freezer for at least 15 minutes

Chocolate Dip

Pour the coconut oil into the melted chocolate and stir to fully combine - you're looking for a thin, runny consistency, add more coconut oil if needed
Transfer the chocolate into a tall glass and remove the tray of meringue biscuits from the freezer
Dip the biscuits into the melted chocolate, allowing the excess chocolate to drip off
Place back onto the baking tray
Place the tray into the fridge for half an hour to allow the chocolate to set
The krembos can be kept refrigerated for up to 3 days

Method

Large bowl
Cookie cutter (I use a 3cm circle)
Rolling pin
Stand mixer with whisk attachment
Small saucepan
Stick thermometer
Piping bag
Large round piping tip
Tall glass
Baking Tray
Baking paper

Equipment

Biscuit Base

225g plain flour
150g cold, unsalted butter
75g caster or granulated sugar

Meringue

60g egg whites
120g caster or granulated sugar
25ml water

Chocolate Dip

150g dark chocolate, melted
1 tbsp coconut oil, melted

Biscuit Base

225g plain flour
150g cold, unsalted butter
75g caster or granulated sugar

Meringue

60g egg whites
120g caster or granulated sugar
25ml water

Chocolate Dip

150g dark chocolate, melted
1 tbsp coconut oil, melted

Ingredients

This quantity below makes 16-20 Krembos

Large bowl
Cookie cutter (I use a 3cm circle)
Rolling pin
Stand mixer with whisk attachment
Small saucepan
Stick thermometer
Piping bag
Large round piping tip
Tall glass
Baking Tray
Baking paper

This quantity below makes 16-20 Krembos

My meringue fell off when I dipped the Krembos
This was my biggest fear when making these! The meringue may fall off the biscuit base if you didn't pipe it on firmly enough, or the chocolate is on the thicker side and makes it stick to the chocolate rather than loosely coat it
Can I pour over the chocolate instead of dipping each Krembo?
Yes you can! You will use up more chocolate doing this, but if you wanted to pout over the chocolate, place the Krembos on a wire rack with a tray underneath and use a jug to pour over the chocolate. Once the Krembos are covered, place them in the fridge and all the excess chocolate collected on the tray can be gathered up and reused
Is the meringue safe to eat if it's not been cooked?
The meringue in this recipe has actually been cooked using the heated sugar. The reason that Italian meringue can be eaten freshly made is becuase it's gone through the cooking process when the boiling hot sugar mixed into the whisking egg whites