Bonet Piemontese: Chocolate Amaretti Pudding

Bonet piemontese is a chocolate and amaretti pudding with caramel, baked gently until just set.

Its texture should be smooth and sliceable, with the amaretti giving almond flavour rather than a gritty bite.

Gentle Heat Makes the Texture

A water bath protects the pudding from harsh oven heat. If it boils or overbakes, the texture can turn grainy.

Crush the amaretti finely so they flavour the custard evenly.

Ingredients for Bonet

500 ml milk
4 eggs
120 g sugar
40 g cocoa powder
100 g amaretti biscuits – crushed
Caramel – for the mould
Rum – optional

Bake the Pudding in a Water Bath

Prepare caramel.
Coat the mould with caramel and let it set.
Mix custard.
Whisk eggs, sugar, cocoa, milk and crushed amaretti.
Fill mould.
Pour into the caramel-lined mould.
Bake gently.
Place in a water bath and bake until just set.

Keep Bonet Smooth

Do not overwhisk.
Too much air can create bubbles.
Bake gently.
The centre should wobble slightly.
Chill before turning out.
Cold pudding releases more cleanly.

Serving Bonet

Serve chilled, sliced with its caramel sauce.

More Piedmont Recipes

Continue with Paniscia alla Novarese, Agnolotti del Plin.