Estonian Kama Pudding with Belgian Dark Chocolate

This velvety dessert boasts rich, dark chocolate and a hint of sweet honey in the creamiest, most sublime pudding ever. And thanks to premium products from the EU, it's rich in authenticity and quality too.

Course Dessert

Cuisine Estonian

Diet Gluten Free

Keyword belgian chocolate, chocolate dessert, estonian pudding, kama pudding

Prep Time 10

Cook Time 10

Chilling Time 2

Total Time 2 20

Servings

Calories 322kcal

Author Robin Miller

Ingredients

2 cups 500ml milk or kefir, preferably from the Netherlands
1/2 cup 100g flour, preferably kama flour from Estonia, or oat flour
3 1/2 tablespoons 50g honey, preferably Miel de Provence PGI from France
1/2 cup 100g chopped or broken up pieces of dark chocolate, preferably organic dark chocolate from Belgium

Optional Garnishes

Whipped cream
Fresh berries or fruit compote
Fresh mint leaves

Instructions

Place the milk in a medium saucepan and set the pan over medium heat. Heat until the milk is warm, but not boiling (tiny bubbles will appear around the edges of the pan).
Gradually whisk in the flour and continue whisking to ensure you have no lumps. Reduce the heat to medium-low and cook for 3 to 5 minutes, until the mixture reaches a pudding-like consistency, stirring frequently.
Remove the pan from the heat and fold in the honey. Fold in the chocolate pieces and stir until the chocolate is completely melted and the pudding is smooth and shiny.
Transfer the pudding to dessert bowls or glasses and cool to room temperature. Transfer the pudding to the refrigerator and chill for 2 hours, until set.
If desired, top the pudding with whipped cream, berries, and fresh mint before serving.

Nutrition