Airy meringue piped into tall swirls sits atop rich chocolate ganache resting on crumbly, buttery coconut cookies before being coated in a dark chocolate magic shell for the ultimate homemade treat. Keep Krembos without magic shell in the freezer, and dip a few hours before serving for an impressive make-ahead dessert.
Sablés can be made up to 3 days in advance and kept in a ziplock plastic bag at room temperature. Ganache mounds can be made up to 1 week in advance and kept frozen in a ziplock plastic bag. Chocolate shell can be made up to 1 week in advance and kept in an airtight container at room temperature. Krembos without the chocolate shell dip can be held in the freezer, uncovered, for up to 2 weeks. Finished Krembos can be held in the fridge for up to 4 hours.
Valrhona 66% fèves may be purchased at Whole Foods or online. Be sure to use a gluten-free flour blend that includes xanthan gum to ensure proper emulsification.