Bonèt (also spelled bonet or bunèt) is a traditional Italian dessert from the Piedmont region, especially associated with the Langhe area between Cuneo and Asti. It's a rich, creamy, and aromatic pudding that blends chocolate, caramel, and amaretti cookies into a luxurious treat. It is similar in texture to crème caramel or budino, but with a deeper flavor profile thanks to cocoa and crushed amaretti. It’s typically served chilled and topped with caramel and more of the Amaretti.
Ingredients (Serves 8)
- 2 cups whole milk
- ¾ cup sugar (divided)
- 2 oz amaretti cookies (crushed)
- ½ cup unsweetened cocoa powder
- 4 eggs
- Optional: 2 tbsp Amaretto or dark rum
- For caramel: ½ cup sugar + a splash of water
Procedure
1. Make the Caramel and coat the loaf pan
- Heat ½ cup sugar with a splash of water in a small pan.
- Keep it on the heat until it turns amber.
- Pour into a 1-quart loaf pan and swirl to coat the bottom.
2. Make the Custard
- Crush amaretti cookies until finely ground - a few spins in a food processor works well for this.
- In a bowl, whisk eggs with remaining sugar.
- Add the cocoa powder and crushed amaretti; mix gently.
- Slowly whisk in milk (and the optional liqueur if using) until smooth.
3. Bake in Bain-Marie (water bath)
- Pour the custard into the caramel-lined mold.
- Place mold in a larger pan filled with hot, just-simmering water that comes ¾ up the sides of the loaf pan.
- Bake at 340°F (170°C) for about 1 hour, re-filling the hot water as needed to keep a constant level.
- Your Bodin will be done when it is set but still slightly wobbly.
4. Cool & Serve
- Let cool for at least 2 hours in the loaf pan.
- Invert the pan onto the serving plate - it may take a while to drop.
- Garnish with whole or crumbled amaretti cookies. Additional topping options include candied orange peel and more caramel poured over the top of the Bonet.
Wine Pairing Suggestions
Try this luxurious chocolate dessert with a small espresso or a Barolo Chinato or whipped Mascarpone for a little Italian flair.
