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.
COMMENTS / REVIEWS
Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!
Your site is the only one I use because I know everything will end up great!
This is a GREAT recipe.
I will be making this again! Thanks for sharing.
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
Made this today for my family - they loved it!
Thank you for another winner recipe!
I think this recipe was amazing!
Thanks for the suggestion!
This looks delicious!
i loved it so simple but very elegant.
Made this last night and I absolutely love it.
Delicious and ohhhh so beautiful! Thanks for the recipe :0)
This is a very easy recipe- it's simple but delicious
Great Dish! Have been making this for years and it never fails to all get eaten up.
This was simple and delicious
I'm totally hooked. I will make this often. It is amazing.
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