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.
Loved it! Mine actually looked just like the video. That never happens!
Thanks - can't wait to try this out!
This is a very easy recipe- it's simple but delicious
I'm totally hooked. I will make this often. It is amazing.
I love this recipe
AMAZING!
Simple, delicious. Thanks for another great recipe.
I made this last night according to the recipe. It was fabulous!