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.
OMG. Thank you for this recipe, it is wonderful!
LOVE IT! now my go to recipe.
This looks like an easy recipe and healthy, too.
Great Dish! Have been making this for years and it never fails to all get eaten up.
I love making this recipe its amazing:)
This is a very easy recipe- it's simple but delicious
Wow â I tried this recipe tonight & was impressed!
This is my go-to recipe
This is a beautiful dish!
What a beautiful recipe you put together for us.