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!
I work all day every day M-S. On my way home from work, I read this article, got home followed all the instructions they all taste good. Thank you for the recipe!!
AMAZING!
Love this recipe
I admittedly made a few changes, but I think the concept is the same and made it so good.
Unfortunately it is not in my taste.I do not recommend 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.
This was simple and delicious
Fabulous.
Made this tonight and it was wonderful!
I'm totally hooked. I will make this often. It is amazing.
OUTSTANDING
Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!
Yum, yum, yum! This recipe looks delicious.
This is my go-to recipe
I love making this!
I made this yesterday not 5 minutes after I saw the recipe.
i loved it so simple but very elegant.