Nha Benta cupcake

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INGREDIENTS:

  • 10 1/2 ounces dark chocolate
  • 3 egg whites
  • 2 cups granulated sugar
  • 3/4 cup water
  • 3 tablespoons corn syrup
  • Chocolate mold


    • 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.

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    COMMENTS / REVIEWS

    1. M
      Megan

      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!!

    2. C
      Cristie

      I am currently eating it by the bucket

    3. B
      Becky

      This is a beautiful dish!

    4. E
      Erin M.

      Love, love, love it.Made it twice now

    5. V
      Victor

      I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!

    6. M
      Marilyn

      Made this today for my family - they loved it!

    7. j
      joanne

      Thank you so much for this recipe!

    8. H
      Heidi A

      So nice .. i wish i could make these

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