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!
So months later I finally found time to make this five minute recipe.
Thank you for a delicious recipe
Made this today for my family - they loved it!
LOVE IT! now my go to recipe.
Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!
Mmmm lovely
Thank you for this recipe.