CREAMY BLACK SAMBO

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 for any occasion.  So delicious and a great centerpiece on your dessert table. Not only it looks elegant but so delicious as well. The white layer is so creamy and perfect with the chocolatey layer. You can set the mixture into desired containers of your choice like gelatin molds, bundt pan, glass or plastic cups. Whatever you have available is fine. They are very easy to unmold as well if you are using silicone or plastic containers. 
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What I used here is a round silicone mold I got from Amazon. Here's the LINK if you'd like to check this out or see my link on the right or below this text. I love the silicone mold coz I can easily unmold it. Just pull the sides and they come right off. The extra mixture I have were poured into a 9oz plastic cup. I also like using the plastic ones because I can easily unmold it and turn upside down. So pretty! If you have a party, you can just dispose these and no need to worry washing if using glass.  For this recipe,  I was able to make one 8" x 1.5" round and four 9-oz cups Black Sambo gelatin. 

By the way, I used Knox Gelatin powder here. If you are using other brands, please make sure to check the label for water dilution. I have noticed that brands vary when it comes to water dilution and produces different results. If you can find Knox gelatin, I suggest to use it rather than substitute it. 
As for the white layer, I used Nestle Table Cream but you can substitute with heavy cream or whipping cream. Maybe all-purpose cream will work fine as well. But I think nestle table cream is perfect for this. So creamy and delicious! 

BLACK SAMBO RECIPE

Ingredients:​

• 2 cups cold water
• 4 envelopes ( 7 grams each) gelatin powder ( I used Knox)
• 1 can (14 oz /397 grams) condensed milk
• 1 can (12 oz / 354 ml) evaporated milk
• 2 small cans (225ml each) nestle table cream
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar

WATCH THIS VIDEO:

Procedure:

• ​In a small saucepan. prepare the white layer by combining 1 cup water and 2 envelopes of gelatin powder. Stir until gelatin is fully dissolved. Turn heat to low and stir constantly until mixture is warm.
• Add condensed milk and continue stirring until mixture is steaming hot (not boiling). Remove from heat.
• Add table cream and continue stirring until well combined. 
• Transfer to molds through a strainer. For this recipe, I used an 8"x 1.5" round silicone mold and four (9oz) plastic cups. Cool completely then refrigerate until set.  This will only take about 30 minutes to an hour. 
•  In a small sauce pan, prepare the chocolate layer by combining 1 cup water and 2 envelopes of gelatin powder. Turn heat to low and stir constantly until mixture is warm.
• ​Add cocoa powder and stir until fully dissolved. Add evaporated milk and sugar. Continue stirring and cooking until mixture is steaming hot (not boiling). Remove from heat and stir until mixture has cooled down a bit. Not too hot but not completely cold. 
• Transfer the "a-bit-warm" mixture through a strainer over the cooled white layer. Cool completely then refrigerate until fully set.
• Remove from molds, decorate or add toppings as desired. I added a few chocolate chips and some chocolate shavings on top. 

*Make sure to read my tips and notes below. Printable recipe is also available if you scroll all the way down this page. 
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TIPS AND NOTES:

• If using other gelatin brand, please make sure to check the label for instructions. Gelatin brands vary on dilution requirements. 
• You can substitute whipping cream for the table cream. All-purpose cream may work as well, I just haven't tried.
• Make sure that the 1st layer (white) has already set before pouring the 2nd layer (chocolate).
• I added my 2nd layer while it's a bit warm. If you totally cool it down, it might separate  from the first layer but also do not add while it's really warm or else you will have white mixture floating on your chocolate mixture. 

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CATHEDRAL WINDOW GELATIN

UBE GRAHAM DE LECHE IN A CUP

PRINTABLE RECIPE

Black Sambo by PinoyCookingRecipes