It was my father-in-laws birthday, and with my mom-in-law not around anymore, we really wanted to make the day special for him and honour her. Every year she made the same meal and of course his favourite pudding. I always believed this pudding was called naigresse, little did I know its based on a French recipe called, “Negresse en chemise blanc”. Quite frankly, I prefer the name Naigresse so that’s what we will continue calling it. We spent ages scouring her old written recipes. All these measurements are thumb-sucked based on what she wrote down as I had to decipher phrases like, “a dollop of butter” and “a little bit of sugar”. It was quite entertaining but I think I got it right! Its best made the day before so the chocolate mixture can soak into the biscuits nicely.
85g chocolate (plus extra grated for garnishing)
Cream (for garnishing)
1 teaspoon of butter
1 teaspoon of sugar
240ml of milk
½ packet of sponge biscuit (in SA our favourite is boudoir finger biscuits)
- Line a mould/ bowl with sponge biscuits.
- Melt the chocolate in a pot or bain-marie.
- Add the butter and combine well.
- Gradually add the milk stirring constantly until it boils.
- Separate the egg whites from the yolks.
- Beat the yolks with the sugar until combined.
- Then pour into the chocolate mixture and combine well.
- Beat the egg whites until stiff and fluffy.
- Add the egg whites to the chocolate mixture until completely combined.
- Pour into a mould lined with sponge biscuits and place in the fridge.
Turn out of the mould and serve with grated chocolate and whipped cream.