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.
Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!
I am currently eating it by the bucket
Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!
Unfortunately it is not in my taste.I do not recommend it.
This is a great recipe. I just made it and will make it again soon.
This was a really tasty and easy recipe.
I have lost track of all the times I have used this recipe. Always great!
Yum, yum, yum! This recipe looks delicious.
I absolutely love the simplicity of this recipe.
this looks and smells great! and very easy.
This is a GREAT recipe.
I made this tonight for my kids. They loved it. It was very easy.
You are a culinary genius! We loved the recipe.