A classic Filipino dessert, Black Sambo is a two-layered gelatin-based dessert made of chocolate and creamy milk jelly pudding. An easy to prepare dessert that you can make ahead of time for any occasion. You may set them into desired containers of your choice like gelatin molds, rectangular glass container, mini cups, mini wine glass or basically just any container.
A perfect dessert for chocolate and gelatin lovers.
Black Sambo
Ingredients
Choco Layer:
* 1 can evaporated milk big
* 1 cup white sugar
* 2 packs of Knox unflavored Gelatin let it bloom in 1/2 cup cold water
* 1/2 cup Pure Dutch Cocoa or Hersheys unsweetened powder dissolved in 1/3 cup hot water
Cream Layer:
* 1 cup water
* 2 packs of Knox unflavored Gelatin
* 1 can of condensed milk big
* 1 can of Nestle Cream big
Instructions
Chocolate Layer:
* In a bowl melt 2 packs of Knox in 1/2 cup cold water.
* In a separate bowl dilute cocoa powder in 1/3 cup hot water and stir.
* In a saucepan heat evaporated milk, on a low fire and add white sugar and stir until sugar dissolves.
* Add the melted cocoa and continue to stir until well blended, and lastly add in the knox mixture and stir continuously until dissolves and fire off.
* Let it cool by stirring patiently before placing in the container.
* Freeze for 20 minutes and refrigerate for 2 hours.
Cream Layer:
* In a saucepan heat a cup of water over a low fire and pour 1 pack of knox at a time and stir vigorously to dissolve the gelatin completely.
* Add 1 can of condensed milk and stir until well blended.
* And lastly pour in a can of nestle cream and keep stirring to dilute the cream, fire off.
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