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.
Fabulous.
Delicious and ohhhh so beautiful! Thanks for the recipe :0)
I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!
This was simple and delicious
I love this recipe
Great option to make and take to lunch.
This is a great recipe. I just made it and will make it again soon.