tagAlt.chocolate pudding bunet piemontese

Bonet - Traditional Chocolate Pudding from Piedmont

Amaretto biscuits and a shot of rum are just 2 of the very few ingredients you will need to make this traditional chocolate, caramel-topped dessert.

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The 'Bonet' is a typical Piedmontese dessert, mostly coming from the Langhe area. 

It is a chocolate pudding made with amaretti biscuits, also typical of the Langhe area, and then covered or filled with caramel.

In Piedmontese restaurants you will find the best known version, chocolate, but in some rare occasions, especially in some small restaurants in the Langhe and Monferrato, you can still find the 'white' version, the original one that dates back even before the arrival of cocoa in the area. 

The name Bonet seems to come from the word 'cappello' (hat), the shape of the mold in which the traditional pudding is prepared. 

A dash of rum, eggs, milk and sugar are the ingredients which, together with amaretti biscuits, will create this splendid spoon dessert, perfect to end a delicious winter dinner. 

Do you love Piedmontese cuisine? Follow Mamablip's recipe for Beef Cheeks braised in Barolo Wine, and your taste buds will thank us!

 

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30 total time (min)

40 cooking time (min.)


7 ingredients


518 kCal


3 steps to complete the preparation

Ingredients

for 6 servings

Bonet Dessert Ingredients

  • Amaretti cookies 100 grams
  • Cocoa powder 50 grams
  • Eggs (Yolk Only) 10
  • Rum 100 ml2
  • Whole Milk 700 ml2
  • Sugar (Granulated) 150 grams
  • Sugar (Granulated) 100 grams (For Caramel)

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Preparation

for 6 servings

Step

1

Of 3

Prepare the Caramel

For the caramel, boil sugar and water in a steel saucepan. Stir with a steel spoon until sugar is dissolved.

Cook without mixing or touching, then turn off heat. Pour the caramel into the bottom of a mold and let it cool.

 

Turn on the oven at 150C

Step

2

Of 3

Prepare the dessert mixture

Beat the eggs with the sugar, vanilla, sifted cocoa, amaretto liqueur, salt, and finely chopped amaretti. Boil the milk and cream. Add them and stir.

Transfer the mixture into the mold on top of the caramel, place the mold in a high-sided baking dish and fill it and with boiling water to half height.

Step

3

Of 3

Bake and Complete the Dish

Bake in static mode at 150° for 60 minutes.

Allow the bonet to cool in the mold where the caramel is resting. You can use both a singular rectangular mold, or small 

Use the blade of a knife to gently remove the bonet from the sides of the mold, turn it upside down onto a serving plate and serve.

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