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.
This is a great recipe. I just made it and will make it again soon.
Made this tonight and it was wonderful!
What a beautiful recipe you put together for us.
So nice .. i wish i could make these
This is absolutely wonderful!
This looks delicious!
This looks like an easy recipe and healthy, too.
Love everything about this recipe. It is easy and super tasty. Thank you
Delicious and ohhhh so beautiful! Thanks for the recipe :0)
WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!