Italian Chocolate Pudding from Piedmont
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 10
Italian chocolate pudding from Piedmont - Bonet
  • 2 cups + 1 Tbsp whole milk
  • ½ cup sugar
  • 100 g amaretto cookies (about 5 medium ones, about ⅔ cup)
  • 2/5 cup unsweetened cocoa powder
  • a little bit less than ¼ cup coffee
  • 4 eggs
  • for the caramel:
  • 1 cup sugar
  • some lemon juice drops
  • p.s.- sorry for the fractionated quantities but it happens when converting from grams.
  1. Begin preparing the caramel. Put the sugar into a small pan with the lemon juice and let it melt, taking care not to overcook it. I don't mix, just move the pan to distribute it better while melting. A great tutorial for preparing caramel is David Lebovitz's one.
  2. Taking care not to burn your fingers, distribute the caramel inside the small pudding molds trying to cover also their internal sides.
  3. Dissolve the cocoa powder into the milk and put it into a pan and turn on the gas. Let it cook until boiling.
  4. In the meanwhile beat the eggs with the sugar and then slowly add the hot milk, always stirring.
  5. Reduce the amaretto cookies into crumbs and add them to the mixture. Add the coffee and mix until well combined.
  6. Using a spoon, fill the molds leaving ½in from the borders.
  7. Turn on the oven to 356°F/180°C and place a big baking pan where you will set all molds inside.
  8. Boil some water and fill the pan around the molds to cook them in bain marie.
  9. Bake for about 30 minutes and do the toothpick test to check when they're done.
  10. Let them cool inside the pan filled with water until water is at room temperature.
  11. Cover the molds with plastic wrap or alluminium and keep in the fridge at least a couple of hours before serving.
  12. To serve them, carefully using a round knife dettach the pudding from the mold and turn them upside down on a serving plate.
  13. Buon appetito!
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