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Black Sambo Recipe


INGREDIENTS:
  • 4 tbsps gelatin
  • 1 300ml can condensed milk
  • 1 cup cold water
  • 1 250ml all purpose cream
  • 1 cup dutch processed cocoa powder
  • 1 cup white sugar
  • 1 350ml can evaporated milk
  • chocolate for garnish
Black Sambo Recipe



INSTRUCTIONS:

This recipe has two layers. It is very important to let the first layer settle for 2-4 hours. It settles in faster if you put it in the refrigerator.

White/first layer
  1. Dissolve 2 tbsps of gelatin in 1/2 cup cold water.
  2. Cook over low to medium flame until the powder is dissolved. Do not overcook.
  3. Add 1 can condensed milk and continue to cook while stirring constantly to make sure the gelatin is completely dissolved.
  4. Remove from heat and let cool for 5 mins while stirring continously.
  5. Add 1 250ml all purpose cream and continue to mix.
  6. Pour into mold/pyrex dish and refrigerate for 2-4 hours.

Note: Start making the second layer once the first layer has already set.

Chocolate/second layer
  1. Dissolve 2 tbsps of gelatin in1/2 cup cold water
  2. Cook over low to medium flame until the powder is dissolved. Do not overcook.
  3. In a separate bowl, mix 1 cup dutch processed cocoa powder and 1 cup white sugar.
  4. Add the cocoa powder mixture to the gelatin and dissolve over low flame while continuously stirring.
  5. Add 1 can evaporated milk and continue stirring for about 3 to 5 mins over low heat.
  6. Pour on top of white layer and refrigerate for another 2-4 hours or just until the chocolate layer has set.
  7. Once set, unmold by running a cake spatula around the molding or pyrex dish.
  8. Garnish with chocolate syrup or grated chocolate.

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Black Sambo Recipe Black Sambo Recipe Reviewed by kuji hara on 12:56 AM Rating: 5

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