Try this Bonet with Chestnuts, a creamy and velvety chocolate pudding that celebrates the flavors of autumn in an Italian classic.

Bonet with Chestnuts

Discover with us the Bonet with Chestnuts, a delightful autumnal variation that reinterprets the classic Bonet, a staple of Piedmontese tradition. In this version, cooked chestnuts combine with cocoa, amaretti, and milk to create an even more enveloping and rich cream infused with the aromas of the season.

The result is a soft and velvety spoon dessert, perfectly caramelized on the surface, which retains the soul of the original Bonet but enriches it with a rustic and typically autumnal touch. By following our step-by-step tips, from caramel to the bain-marie in the oven, you will bring to the table an elegant yet simple dessert, ideal for concluding a dinner among friends, for autumn festivities, or simply to indulge during chillier days.

All that’s left is to dive your spoon into the Bonet with Chestnuts and let yourself be enchanted by this delicious interpretation of Piedmont’s tradition!

Ingredients

• 2 cups cooked chestnuts
• 1 cup milk
• 1/2 cup cocoa powder
• 4 amaretti cookies, crushed
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• Butter (for greasing)

Instructions

1. Start by preparing the caramel. In a saucepan, heat 1/2 cup of sugar with 2 tablespoons of water over medium heat until it turns golden brown. Pour the caramel into the bottom of a mold and let it cool.
2. In a blender, combine the cooked chestnuts, milk, cocoa powder, crushed amaretti, eggs, sugar, and vanilla extract. Blend until smooth.
3. Pour the mixture into the caramel-coated mold.
4. Preheat the oven to 350°F (175°C) and prepare a bain-marie. Place the mold in a large baking dish filled with hot water.
5. Bake for about 45 minutes, or until set. You can check by inserting a knife in the center; it should come out clean.
6. Let it cool, then refrigerate for at least 4 hours before serving.
7. To serve, invert the Bonet onto a plate and garnish with cocoa powder and crushed chestnuts, if desired.

Total Time: 1 hour prep + 4 hours chilling
Cuisine: Italian