adapted from Jaime Geller
For the base:
20-30 cookies (you can use any sandwich cookies, get rid of filling, or round tea biscuits)
For the filling:
1 cup sugar
2 tablespoons water
a few drops of lemon juice
4 egg whites in room temperature
1/2 teaspoon vanilla extract
For the topping
1 tablespoon coconut oil (or another oil such as sunflower)
10-12 ounces dark chocolate (or chocolate chips)
For the Cream Filling:
1. Place the sugar, water, and lemon juice and vanilla in a small saucepan and dissolve completely over low heat. keep cooking for 5 more minutes while stirring occasionally with a wooden spoon.
2. While the sugar is heating, whip the egg whites with an electric mixer until foamy, and peaks starts forming. Once the syrup is ready, carefully and slowly drizzle the syrup into the mixing bowl with the egg whites while the mixer is running. Keep whipping the whites until the mixing bowl is cool to the touch and the mixture is stiff and glossy, 5 to 7 minutes.
Scrape the cream filling into a pastry bag fitted with a 1/2-inch round tip. Place the cookies on the baking sheet lined with the parchment paper. Carefully pipe a 3-inch mound of cream filling onto each cookie, covering the entire surface area and finishing it off with a peak at the top. Place the almost-finished krembo in the freezer overnight or for at least 5 hours.
For the topping:
When the krembo is finished hanging out in the freezer, you can start on the ganache. Temper the chocolate and oil either in a double boiler (or a glass bowl over a saucepan with boiling water), or in the microwave. If using a microwave, set for 1 minute, take out to stir and if it hasn't melted completely set for another 30 seconds. Don't try to rush it by putting in in for 2 minutes, chocolate can burn easily.
The next step is a bit messy...The simplest way is to place a rack on top of the baking sheet lined with parchment paper and then place the krembo right on top of that rack. When you pour the ganache over the krembo, the ganache will drip past the cooling rack and onto the parchment paper. The ganache should harden almost on contact with the frozen krembo, creating a nice chocolate shell. Use a spatula to lift the cookies from the cooling rack and onto a serving platter.