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    Home » Recipes » Desserts

    Italian Chocolate Custard (Bonet alla Piemontese)

    Published: Jan 15, 2019 · Modified: Apr 30, 2021 by Neriz · This post contains some affiliate links.

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    A traditional dessert from Northern Italy, Bonet Alla Piemontese (Italian Chocolate Custard) is deliciously rich, with a perfect balance of sweetness and bitterness in every spoonful. A dessert that you should whip-up when you want to impress your family and friends! Try it!

    An overhead shot of a serving of Italian Chocolate Custard, with a piece of Amaretto cookie on top, ready to be enjoyed.

    (*This post contains some affiliate links)

    Creamy, yes — but never heavy.  

    The secret is the balance of flavor between the sweetness of the sugar and the caramel’s bitterness. Heavenly.

    Trust me; once you’ve tried making this chocolate bonet, you will always use it as an arsenal for special occasions.  Did I also mention that you can definitely prepare it ahead? 🙂

    IF YOU WANT MORE TRADITIONAL ITALIAN DESSERTS FROM PIEMONTE, THEN YOU WOULD LIKE THESE POSTS!

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    Ingredients

    An image showing all the ingredients you need to prepare Italian Chocolate Custard at home.
    • Cocoa powder – a good brand of cocoa powder if possible.
    • Milk – full cream milk would be great.
    • Sugar – regular white sugar is excellent for this chocolate custard recipe.
    • Eggs
    • Amaretti cookies – you would need to crush these Italian cookies before adding them into the custard mixture.
    • Rum – if you want to serve authentic Bonet Alla Piemontese, do not skip this liquor.  

    However, if you are serving it to kids, replace it with about one and a half teaspoons of almond extract.  The extract is perfect with the almond cookies (amaretti), as well.

    If you already have a preferred way of making caramel, use that instead and proceed directly to the instructions for the chocolate custards.

    A serving of Bonet Alla Piemontese, with a glass of red wine, and some crumbs of amaretti cookies on the counter top.

    Instructions

    Start by preheating the oven to 180°C (350°F).

    Using a small saucepan, combine sugar and water, and mix until the sugar has dissolved (photo 1).

    Place the pan on medium heat, let the mixture boil, and turn brown in color (photo 2).

    Once you have reached the caramel’s desired color, take the pan off the heat and pour it into the ramekins (photo 3).

    Set aside to cool.

    First part of a collage of images showing the step by step process on how to make italian Chocolate Custard.

    Using another small saucepan, place it on top of medium heat, then combine the cocoa powder with milk (photo 4).

    Heat the milk, but do not let it boil; then set aside to cool.

    In a medium-sized mixing bowl, mix the eggs with three tablespoons of sugar (photo 5).

    Add cooled milk and cocoa powder mixture, crushed amaretti cookies, and rum (photo 6).

    Mix everything to combine (photo 7).

    Pour into medium-sized ramekins (caramel should be hard by now).

    Last part of a collage of images showing the step by step process on how to make Chocolate Bonet.

    Place ramekins on a baking tray (photo 8).

    Pour warm water (NOT BOILING) into the baking tray, about a third of the tray.

    Place the baking tray in the oven for about fifty-five minutes.  

    Take out of the oven and set aside to cool.

    Once completely cooled, place in the refrigerator for at least six hours.

    Transfer on a serving plate and sprinkle some more crushed amaretti, if desired.

    Serve.

    A closer shot of Chocolate Custard showing the inside of the custard, highlighting its creamy texture.

    Helpful tips

    • Make sure the water in the baking tray does not boil.  If it does, lower the temperature of the oven.
    • Do not wait for the bonet to harden in the center before taking them out of the oven.  The middle of the custard should still be slightly jiggly.
    • For easier serving, place the ramekins on hot water for a minute, slide an angled metal spatula along the sides, then turn the ramekins over directly on a plate.

    So, give it a try this weekend, and let me know what you think in the comment section below — enjoy!

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    • Latest (Oct22) feature image for Easy Italian Desserts and Pastries post.
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    📖 Recipe

    An overhead shot of a serving of Italian Chocolate Custard, with a piece of Amaretto cookie on top, ready to be enjoyed.

    Italian Chocolate Custard (Bonet alla Piemontese)

    An authentic North Italian dessert, ‘Bonet alla Piemontese’ (Italian Chocolate Custard) will surely impress your friends. A perfect balance of sweet and bitter flavors in every spoonful – it’s not that hard to prepare, it just looks like it!
    No ratings yet
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Total Time: 1 hour hour 45 minutes minutes
    Servings: 4
    Calories: 206kcal
    Author: Neriz

    Equipment

    • Mixing Bowls
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Hand Mixer
    • Angled Spatula
    • Ramekins (5-inch)

    Ingredients

    For Caramel:

    • 1/3 cup sugar
    • 3 tbsp water

    For Custard:

    • 1 cup milk
    • 3 tbsp cocoa powder
    • 3 large eggs
    • 3 tbsp sugar, heaping
    • 1/4 cup amaretti cookies, crushed (plus more for serving)
    • 1 & 1/2 tbsp rum

    Instructions

    • Preheat the oven to 180°C (350°F).

    Preparing the caramel:

    • Combine sugar and water in a small saucepan and mix until the sugar has dissolved.
    • Place the pan on medium heat and let the mixture boil, then turn brown in color.
    • Once you have reached the caramel's desired color, take the pan off the heat and pour it into the ramekins.
    • Set them aside to cool.

    Preparing the chocolate custard:

    • Combine cocoa powder with milk in another saucepan over medium heat.
    • Heat the milk while stirring to dissolve the cocoa powder.  Do not let it boil.
    • Take the pan off the heat and set it aside to cool.
    • Using a medium-sized mixing bowl, mix the eggs with three tablespoons of sugar.
    • Add cooled milk and cocoa powder mixture, crushed amaretti cookies, and rum, then mix.
    • Pour into medium-sized ramekins, on top of the caramel that should be hard by now.
    • Place the ramekins on a baking tray.
    • Pour warm water (NOT BOILING) into the baking tray, about 1/3 of the tray.
    • Place the baking tray in the oven for about 50 to 55 minutes.  
    • Take the tray out of the oven and set it aside to cool.
    • Once completely cooled, place in the refrigerator for at least 6 hours.
    • Transfer chocolate custards on a serving plate and sprinkle some more crushed amaretti, if preferred.
    • Serve.

    Notes

    • Cook’s Tip #1:  If you want to keep it authentic, do not skip the rum.  But if you are serving it to kids, you can definitely substitute 1 &1/2 teaspoons of almond extract instead.
    • Cook’s Tip #2:  Once they are already in the oven, make sure that the tray’s water does not boil. If it does, lower the temperature of the oven.
    • Cook’s Tip #3:  The chocolate custard center should still be slightly jiggly when you take it out of the oven.
    • Cook’s Tip #4:  For ease of serving, place the ramekins on hot water for a minute, slide an angled metal spatula along the sides of the bonet, then turn the ramekins over directly on a plate.

    Nutrition

    Calories: 206kcal | Carbohydrates: 31g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 84mg | Potassium: 209mg | Fiber: 1g | Sugar: 29g | Vitamin A: 301IU | Calcium: 96mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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