The Original Piedmontese Bonet Dessert is a delicious and simple pudding to prepare based on cocoa, caramel, and cocoa that together create this delightful Piedmontese sweet.
A spoon dessert perfect as an end of meal, even for family occasions or celebrations such as Christmas or New Year’s.
The ancient version of the Original Piedmontese Bonet Dessert did not include the use of cocoa but rather hazelnuts, which were crushed together with amaretti, creating the ancient white Bonet.
Below, I leave you with other delicious desserts for your occasions and more, and then let’s discover right below the photo how to prepare the Original Piedmontese Bonet!!
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven, Stove
- Cuisine: Italian Regional
- Region: Piedmont
- Seasonality: All Seasons
Ingredients for the Original Piedmontese Bonet
- 2 cups whole milk
- 5 eggs (small)
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 5 oz amaretti
- 1 pinch salt
- 2 tbsps amaretto (liqueur)
- 3/4 cup granulated sugar
- 1/4 cup water
Tools
- 1 Loaf pan 9×3
- 1 Bowl
- 1 Saucepan
- 1 Hand whisk
- 1 Kitchen scale
Preparation of Original Piedmontese Bonet
To prepare the Original Piedmontese Bonet, first decide if you want to make it in individual molds or in a loaf pan 9×3.
Then in a saucepan, boil the water with the sugar without stirring until it becomes amber colored.
Pour the caramel while still hot into the loaf pan or the chosen individual molds and let cool.
Meanwhile, in a large bowl, mix with a hand whisk the eggs with the sugar.
Add the sifted cocoa, a pinch of salt, and the coarsely crumbled amaretti.
Finally, flavor with the liqueur and while continuing to mix with the hand whisk, add the milk gradually.
Preheat the oven to 300°F in static mode, pour the Bonet mixture into the molds or the loaf pan.
Inside a large and deep baking dish filled 2/3 with boiling water, place the pan (or molds) and bake in the central rack.
Cook the pudding in the central rack for 45/50 minutes, performing a toothpick test before removing from the oven; it should come out dry.
Once cooked and taken out of the oven, let it cool in the mold, then gently turn it out onto the serving plate.
Decorate with the amaretti only before serving and keep it in the refrigerator for a few hours before enjoying.
How to Store the Original Piedmontese Bonet
You can store it in the refrigerator for 3 days.
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