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.
Great option to make and take to lunch.
Thanks for the suggestion!
What an absolutely wonderful recipe
Fabulous recipe
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
Oh my goodness this is the most amazing recipe ever!
What a wonderful inspiration!
I made this yesterday not 5 minutes after I saw the recipe.
Wow! This is amazing. So delicious and so pretty! I'm eating it. So good! Thanks!
this looks and smells great! and very easy.
Mmmm lovely
I made this and it was marvelous!
This recipe is amazing!
This is absolutely wonderful!
Made this last night and I absolutely love it.