tagAlt.chocolate pudding bunet piemontese

Bonet – Iconic Chocolate and Amaretti Pudding from Piedmont

Traditional Piedmontese chocolate pudding layered with amaretti biscuits and a splash of rum, crowned with a golden caramel glaze.
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tagAlt.chocolate pudding bunet piemontese

Bonet is a celebrated dessert deeply rooted in the culinary traditions of Piemonte, particularly within the picturesque Langhe region.

This luscious chocolate pudding features the distinctive flavor of amaretti biscuits—also a hallmark of the Langhe—blended into a smooth, custardy base and crowned with a generous layer of shimmering caramel.

While the chocolate version reigns supreme in most Piedmontese trattorias, adventurous diners may still discover the rare and historic "white" Bonet in select rustic locales of Langhe and Monferrato, a nod to the version that predates the arrival of cocoa in Italy.

The name Bonet is believed to derive from the local word for "hat," referencing the traditional mold's resemblance to a cap. The pudding itself is an exquisite marriage of rum, eggs, milk, sugar, and amaretti, offering a decadent finale to a wintry feast.

For those enchanted by Piedmontese gastronomy, pair your Bonet with other local classics, such as Beef Cheeks braised in Barolo wine—a true feast for your palate.

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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

Craft the Caramel Layer

Begin by preparing the caramel: combine sugar and water in a sturdy steel saucepan. Stir gently with a metal spoon until the sugar dissolves completely.

Allow the mixture to boil undisturbed until it transforms into a rich golden caramel. Remove from the heat, then promptly pour the caramel into the base of your chosen pudding mold, tilting to coat the bottom evenly. Set aside to cool and solidify.

Preheat your oven to 150°C (302°F) to ensure even baking.

Step

2

Of 3

Assemble the Bonet Mixture

In a large bowl, vigorously whisk together the eggs and sugar until pale and creamy. Incorporate the vanilla, sifted cocoa powder, a splash of amaretto liqueur, a pinch of salt, and finely crushed amaretti biscuits.

In a separate pan, bring the milk and cream just to a boil. Gradually pour the hot dairy mixture over the egg mixture, stirring continuously to create a smooth, aromatic custard base.

Carefully pour the mixture over the set caramel in your mold. Place the mold inside a deep baking dish, then pour boiling water into the dish until it reaches halfway up the sides of the mold, creating a classic water bath for gentle, even cooking.

Step

3

Of 3

Bake, Unmold, and Serve

Transfer the dish to the preheated oven and bake in static mode at 150°C (302°F) for 60 minutes, or until the Bonet is set but slightly trembling in the center.

Allow the pudding to cool completely in its mold, letting the caramel infuse the dessert with rich flavor. You may use a single rectangular mold for a dramatic presentation or opt for individual molds for a personal touch.

To unmold, run a thin knife blade around the edge of the Bonet to loosen it. Invert onto a serving platter, letting the glossy caramel cascade over the pudding. Slice and serve chilled for an authentic taste of Piedmont's sweet traditions.

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Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

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