Black Sambo Recipe

Ever since I tasted it for the first time, I have always wanted to try making my own but that didn’t happen because I wasn’t confident of my cooking skills back then. But now that I am married to a man who is also a foodie like me, I am becoming more “adventurous” when it comes to cooking because of his encouragement and also, he eats everything up regardless of the taste. LOL!

For more than a year of being a married woman, I managed to try cooking a few dishes and desserts and the first one is this black sambo. However, I only managed to blog about this now since I always fail to take pictures to go with the post.

There are lots of recipes from the internet and I got mine from pinoyrecipe.net. My first attempt was a disaster because I added the second layer too soon (two hours waiting time) so my black sambo became chocolate marble (based on my husband) because the second layer mixed with my first layer which I thought is already formed. Anyway, my succeeding attempts have been successful, thankfully. I have tried this recipe many times already and our families love it that they would sometimes ask us to bring some during family gatherings.

Black Sambo Recipe
Ingredients	Instructions
Chocolate Layer 1 can (big) Evaporated milk 1 cup white sugar* 1/2 cup Hershey’s or Ricoa unsweetened chocolate, melted in 2 sachets Know unflavired gelatine White Layer** 1 can Nestle All Purpose Cream 1 can condensed milk 2 sachets Know unflavored gelatine	Chocolate Layer 1. Melt 2 packs of Knox in 1/2 cup cold water. 2. Mix evaporated milk, sugar, and melted chocolate in a pan under low fire. 3. Add the melted Knox to the milk, sugar and chocolate mixture and continue stirring for 10 minutes under low fire. 4. Refrigerate for at least 2 hours before adding next layer. Or freeze for 15 minutes for fast results. Make sure that it is already formed before you pour the next layer. White Layer 1. Melt 2 packs of of Knox in 1/2 cup cold water. 2. Mix Nestle cream and condensed milk in a pan under low fire. 3. Add the melted Knox to the Nestle cream and condensed milk mixture and continue stirring for about 10 minutes under low fire. 4. Place half of the mixture in 13×9 pan (if u want to make 4 layers) and let cool. 5. Set aside mixture and let it cool. When it is cool enough place mixture on top of the chocolate layer and refrigerate. You can make 2 or 4 layers.

Black Sambo Recipe

Ingredients

Instructions

Chocolate Layer

1 can (big) Evaporated milk

1 cup white sugar*

1/2 cup Hershey’s or Ricoa unsweetened chocolate, melted in**

2 sachets Know unflavired gelatine

White Layer

1 can Nestle All Purpose Cream

1 can condensed milk

2 sachets Know unflavored gelatine

Chocolate Layer

1. Melt 2 packs of Knox in 1/2 cup cold water.

2. Mix evaporated milk, sugar, and melted chocolate in a pan under low fire.

3. Add the melted Knox to the milk, sugar and chocolate mixture and continue stirring for 10 minutes under low fire.

4. Refrigerate for at least 2 hours before adding next layer. Or freeze for 15 minutes for fast results. Make sure that it is already formed before you pour the next layer.

White Layer

1. Melt 2 packs of of Knox in 1/2 cup cold water.

2. Mix Nestle cream and condensed milk in a pan under low fire.

3. Add the melted Knox to the Nestle cream and condensed milk mixture and continue stirring for about 10 minutes under low fire.

4. Place half of the mixture in 13×9 pan (if u want to make 4 layers) and let cool.

5. Set aside mixture and let it cool. When it is cool enough place mixture on top of the chocolate layer and refrigerate. You can make 2 or 4 layers.

Notes

* For this recipe, I omitted sugar for personal preference and the chocolate powder I used is sweet enough already.
** I used 1/4 cup Goya Unsweetened Cocoa Powder and 1/4 cup Chocolate Drink

During my first attempt, I waited for two hours before adding the white layer but it was too soon. Lesson learned so I now refrigerate it overnight (or at least five hours) to make sure the first layer is indeed formed.