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.
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!
This is delicious and easy!
Great Dish! Have been making this for years and it never fails to all get eaten up.
Wow, I'm the first to make this? Cool. This was really easy to make
What an absolutely wonderful recipe
i loved it so simple but very elegant.
Oh my goodness this is the most amazing recipe ever!
This was a really tasty and easy recipe.
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
Loved it. Simple, but very tasty.
These were pretty delicious
This is my go-to recipe
This is a GREAT recipe.