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Bunet (Piedmontese chocolate terrine)
Bunet (Piedmontese chocolate terrine)
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Prep Time:
385 minutes
Cook Time:
60 minutes
Total Time:
445 minutes
Indulge in decadent chocolate terrine for a stunning finale to your dinner party. Prepare this ahead for best results, serve with coffee for a delightful experience.
Ingredients:
  • 180g caster sugar
  • 3 eggs, plus 2 extra yolks
  • 70g cocoa powder
  • 250g good-quality 70% dark chocolate, broken into pieces
  • 500ml milk
  • 100g amaretti biscuits, processed to fine crumbs, plus crushed biscuits to serve (see Notes)
Instructions:
  • Preheat the oven to 180 degrees Celsius.
  • In a small pan, combine 100g caster sugar with enough water (about 100ml) to cover the sugar. Stir over medium heat until sugar dissolves. Let it cook undisturbed for 5-6 minutes until it turns into a light brown caramel. Swirl the pan occasionally. Pour the caramel into a 1.5-litre terrine or loaf pan, making sure to evenly coat the base.
  • Combine eggs, extra yolks, cocoa, and remaining 80g sugar in a bowl and whisk until smooth. Melt chocolate in a heatproof bowl over simmering water, stirring occasionally until smooth. Allow it to cool slightly, then mix it into the egg mixture. Heat milk in a small saucepan over low heat until lukewarm, add it to the egg mixture along with amaretti crumbs, and stir until well combined.
  • Transfer the mixture into a terrine and place it in a deep baking dish. Add enough boiling water to reach just below the top of the terrine. Bake for 40-45 minutes until firm with a slight wobble at the center, topping up with water if necessary. The bunet will fully set as it cools. Let it cool completely in the pan, then refrigerate overnight.
  • To serve, gently loosen the bunet edges with a knife, invert onto a platter, and remove the mould. Sprinkle with more crushed amaretti and slice into 3cm pieces.

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