Piedmontese Chocolate Pudding


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Chocolate, amaretti and coffee make a marvellous combination of flavours in this luxurious chilled pudding. It is very rich, so doesn’t really need anything else to go with it, though you can serve it with cream for extra decadence.


  • 1 litre/ pints/4 cups milk
  • 250 g/9 oz amaretti
  • 15 ml/1 tbsp drinking chocolate powder
  • 6 large/US extra large eggs, beaten
  • 150 g/5 oz/¾ cup caster/superfine sugar
  • 1 espresso (about 30 ml/2 tbsp very strong black coffee)
  • 90 ml/6 tbsp granulated/white sugar
  • single/light cream, to serve (optional)


  1. Preheat the oven to 160°C/325°F/Gas 3. Put the milk and the amaretti in a pan, bring to the boil, then immediately remove from the heat.
  2. Break up the amaretti completely with a spoon. Stir in the drinking chocolate powder.
  3. In a large bowl, beat the eggs and caster sugar together until pale and fluffy, then pour this mixture into the pan containing the milk and amaretti.

  4. Using a large metal spoon, carefully fold in and amalgamate everything together, taking care not to knock out the air, then stir in the coffee.

  5. Put the granulated sugar and 30 ml/2 tbsp cold water into a pan and heat together without stirring, until the sugar has caramelised. Coat the base of a 1.5-litre/2½-pint loaf tin, pan or mould with the caramel.
  6. Pour the egg mixture into the tin or mould and place it in a roasting pan. Pour enough boiling water around the tin or mould to come halfway up the side.

  7. Place the roasting pan in the oven and bake for 30-40 minutes, or until a knife inserted into the middle comes out clean.

  8. Remove from the oven, allow to cool, then chill slightly before turning out of the tin or mould and cutting into eight slices. Serve with cream, if you like.