INGREDIENTS:
METHOD:
Melt the chocolate in a double boiler and pour a portion of the chocolate over each mold, leaving a thin layer.
Store in the refrigerator to harden.
Reserve the rest of the chocolate to finish.
Whisk the egg whites in a mixer at low speed.
Make a light syrup with sugar, water and corn syrup.
When the egg whites have smooth and shiny peaks, add the light syrup and beat until firm.
Fill the molds with the meringue and finish with another layer of chocolate to cover the meringue.
Return to the refrigerator to harden the chocolate.
When the chocolate is opaque, remove from refrigerator and unmold the Nhá Bentas.
Love everything about this recipe. It is easy and super tasty. Thank you
I made this and it was marvelous!
Delicious and ohhhh so beautiful! Thanks for the recipe :0)
Made this tonight and it was wonderful!
Delicious!
I used your recipe as a starting point and then added a few of my own things.
Thanks - can't wait to try this out!
Excellent dish!