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 looks delicious!
I made this last night according to the recipe. It was fabulous!
Thank you for this recipe.
Wow â I tried this recipe tonight & was impressed!
This is a very easy recipe- it's simple but delicious
I love making this recipe its amazing:)
I love this recipe
This stuff is seriously amazing!
I cannot thank you enough for this beautiful recipe!!!!
Thank you for a delicious recipe
the flavors were all very delicious.
AMAZING!
Oh my goodness this is the most amazing recipe ever!
So months later I finally found time to make this five minute recipe.
Delicious!
Thank you for another winner recipe!
Made this tonight and it was wonderful!
I will be trying it
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!