Nha Benta cupcake

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


    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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    1. K

      Loved it. Simple, but very tasty.

    2. T

      Thanks. It's delicious.

    3. C


    4. S

      I've made this several times…so good! it turned out delicous. Thanks for this recipe!!!!

    5. j

      Delicious and ohhhh so beautiful! Thanks for the recipe :0)

    6. B

      Oh WOW! I've had this in my Pinterest for awhile and just made it today.

    7. R

      Mmmm lovely

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