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Krembo (chocolate and marshmallow mousse): recipe illustration
Snacks & baking

Krembo (chocolate and marshmallow mousse)

An iconic little Israeli treat: a crisp biscuit base, a center of light, airy marshmallow-style mousse, all coated in chocolate. Very popular with children.

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Ingredients

Ingredients

Optional extras

Nutrition facts

298 kcal per serving

Protein
4.9 g
Carbohydrates
44.3 g
of which sugars
34 g
Fat
10.8 g
of which saturated fat
6.6 g
Fiber
2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Arrange the cookies on a lined baking sheet, leaving a little space between them.
  2. Gently melt the gelatin in lukewarm water, then set aside.
  3. Beat the egg whites into firm peaks with the sugar and glucose syrup, adding the melted gelatin at the end.
  4. Place a large spoonful of mousse on each cookie, shaping it into a dome.
  5. Freeze for 1 hour, until the mousse is nice and firm.
  6. Melt both chocolates in a bain-marie with the oil until smooth.
  7. Coat each dome with the melted chocolate using a spoon, making sure the mousse is fully covered.
  8. Let it set in the fridge for about fifteen minutes before serving.

Variations and tips

Vanilla krembo. Flavor the mousse with half a vanilla bean, scraped.

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Original Ecomely recipe.