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 recipe is amazing!
Made this for a gathering last night. Everyone raved and asked for the recipe. I was almost embarrassed by how easy it it. Spectacular dish!
I cannot thank you enough for this beautiful recipe!!!!
Thanks for the suggestion!
This is a great recipe. I just made it and will make it again soon.
So nice .. i wish i could make these
I'm totally hooked. I will make this often. It is amazing.
Made this tonight and it was wonderful!
I loved this. I don't have words to explain how delicious and amazing this dish is.
Yum, yum, yum! This recipe looks delicious.
I love making this!
Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!
I will be trying it
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!
Excellent dish!
Made this last night and I absolutely love it.
Oh my, was this delicious! I made this last night when I thought company was coming over. They ended up staying home and so I had this amazing all to myself.