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.
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
Loved it! Mine actually looked just like the video. That never happens!
I made this last night according to the recipe. It was fabulous!
I made this for a party this weekend and it was a great hit!
Great Dish! Have been making this for years and it never fails to all get eaten up.
Thanks - can't wait to try this out!
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'm totally hooked. I will make this often. It is amazing.
I love making this recipe its amazing:)
This recipe is delicious! 5th recipe I've tried.
Made this tonight and it was wonderful!
Delicious and ohhhh so beautiful! Thanks for the recipe :0)
Made this last night and I absolutely love it.
Love it! Simple yet delicious. Thank you.
Thanks for the beautiful recipes!
You are a culinary genius! We loved the recipe.