Homemade Nhá Benta Sweets
INGREDIENTS
·
10 1/2 ounces dark chocolate
·
3 egg whites
·
2 cups granulated sugar
·
3/4 cup water
·
3 tablespoons corn syrup
·
Chocolate mold
INSTRUCTIONS
- 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.
.
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