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Today I propose the Bonet Recipe, it is a Piedmontese dessert made with chocolate and amaretti. The version I propose is the one that comes from the Langhe area, defined as more modern. There are others, such as the older one, from Monferrato (another area of Piedmont), called Monferrina, without chocolate, with only eggs, dried Amaretti and milk.
The History of Bonet Dessert
Bonet Recipe is a chocolate dessert that is born in Piedmont, which has roots already in the medieval period (XIII century). The version served at the time was less rich in ingredients, similar to Monferrina. Chocolate was not used, for example, which had not yet been discovered. The origin of the name, presents several stories, which vary according to the area of origin, but which all turn around to a hat, the Bonèt.
In the Langhe, for example, it’s said that given that the hat is the last garment that is worn, the dessert takes its name from it, since it’s the last course that is served.
Another story always linked to this hat, says that the name comes from the copper mold (bonèt ëd cusin-a) used to cook this type of dessert, which recalls the shape of the headdress. By now the Chocolate Bonet Recipe is widespread throughout the Piedmont area. Depending on the areas, some ingredients are added such as round hazelnuts, coffee, rum, brandy or cognac or Amaretto di Saronno (Lombard liqueur) to accentuate the taste of biscuits.
The Perfect and Easy Chocolate Dessert
The Bonet recipe, is a delicious Chocolate Dessert, rich and enveloping, perfect for chocolate lovers. Nowadays, it’s usually cooked in a bain marie in the oven, like puddings, in a rectangular mold as long as that of pana cotta, or in single-portion molds. The Amaretto liqueur can be replaced by dark rum or brandy. Bonet, is a perfect dessert for the Christmas period, delicious but easy to prepare. The alcohol evaporates during cooking, giving at the Bonet Langarolo only its aroma. Consequently it’s also suitable for children. Nothing prevents you from omitting it, if you don’t like it.
Bonet Recipe: Piedmont Chocolate Dessert
- 500 ml Fresh Cream
- 100 g Yolks
- 300 g Eggs
- 200 g Caster Sugar
- 150 g Amaretti Biscuits
- 80 g Unsweetened Cocoa Powder
- 100 g Dark Chocolate
- 40 ml Amaretto Liqueur
- Melt the dark chocolate in a bain marie. Crumble the macaroons. Heat the milk and cream over medium heat.
- In a bowl, work the eggs with the sugar. Once the sugar has dissolved, add the ingredients one at a time in the order in which they are listed, except the liqueur.
- Heat the oven to 160 °C with a pyrola with water, for cooking in a water bath.
- Once the ingredients are well mixed, add the milk and cream and finally the liqueur. Now pour the mixture into the molds or single mold.
- Cover the mold with foil and bake it and cook for 25 minutes in the case of single portions, 40 – 45 minutes in the case of a large mold.