Bonèt piemontese: a traditional rich cocoa-amaretti custard from Piedmont

Bonèt is the classical and famous pudding you can find in Piedmont. This is a delicious dessert, very rich in calories, to be eaten between meals during the feasts. This Piedmont special was created  with two of the region’s best products: chocolate and amaretti cookies. Bonet is truly a fantastic Italian pudding (dolce al cucchiaio like pannacotta) worthy to try among the other Italian speciality!! Every single village has his own way of preparing it and it exists a lot of variantions. But basically the ingredients are the ones we are going to propose. Here is the yummy recipe:


  • 150g sugar
  • 200g amaretti
  • 2-3 spoonfuls Cocoa (ca. 30g)
  • 5 eggs + 1 egg yolk
  • 750 ml hot milk
  • Rum  4 spoonfuls
  • F0r the caramel: 200g sugar and 2 spoonfuls water


  1. Separate the yolks from the whites of the eggs;  put the whites aside. Add the yolks to the sugar and whisk them firmly.
  2. Whisk also the egg whites separately, then add them to the yolks always stirring.
  3. Bring the rum and the milk to the boil together . Whisk 1 cup milk and cocoa in large bowl until cocoa dissolves. Crush the almonds amaretti, reducing them to a fine flour, then let the milk mixture cool down and add them all to the eggs-based mixture.

For the caramel:
Put the sugar in a pudding mould with a hole in the middle. Add the water and stirr the mould around over a low heat for a few seconds. Let the sugar caramelise until it reaches a nice brown colour.

Then the grand finale:

Put the caramellised sugar mixture in a pan, put over the brown liquid cream you have obtained into it and cook all in a bain-marie for 45 minutes at 180C in a pre-heated oven. Let it cool afterwards before serving. Decorated with amaretti and serve with a slightly sparkling, fruity Moscato d’Asti.


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