Black Sambo Recipe — How To Make this Irresistible Dessert & the Ingredients Needed

Guide on Black Sambo Recipe To Prepare this Delicious Dessert

BLACK SAMBO RECIPE – Here is a guide on how to make this irresistible dessert that is a favorite of many people and the ingredients needed.

Cooking is a passion shared by countless individuals. In most cases, cooking or preparing something in the kitchen is their love language and the way they shrug stress off. It can be a dish, a pastry baked in the over, or a dessert that needs some time for cooling. Are you ready to prepare a delicious one?

Cooking in the kitchen — Photo Credit: Taste of Home

You may have already checked out the recipes for snacks like the Filipino spaghetti recipe and the carbonara recipe and have already chosen which to prepare for snacks. The next part of the brain-storming process is, “what’s for dessert?”. Why not try Black Sambo?

The Black Sampo recipe is simple but it involves two (2) processes — the making of the choco layer and the cream layer. While the layers can be interchanged, let us consider putting the choco layer at the bottom so you have the option to add some chocolate syrup on the cream layer.

First, prepare the ingredients needed in making a Black Sambo. Here are the ingredients for both layers:

Choco Layer:

2 packs of Knox unflavored Gelatin
1 big can evaporated milk
1/2 cup Pure Dutch Cocoa or Hersheys unsweetened powder
1 cup white sugar

Cream Layer:

2 packs of Knox unflavored Gelatin
1 big can of Nestle Cream
1 big can of Condensed Milk
1 cup water

The next part of the Black Sampo recipe is preparing the layers. Prepare the first layer or the choco layer first by following these steps:

Step 1 — Melt two (2) packs of Knox in a bowl with 1/2 cup cold water.

Step 2 — In another bowl, dilute the cocoa powder in 1/3 cup hot water and stir.

Step 3 — In a sauce pan, pour the evaporated milk and heat it over low fire. Add the white sugar and make sure to stir it until the sugar dissolves.

Step 4 — Add the melted cocoa and keep on stirring until they have mixed well. Add the knox mixture and stir until it dissolves. Put out the fire and allow it to cool.

Step 5 — Transfer the choco mixture in a container. Freeze it for 20 minutes and keep it inside the refrigerator for two (2) hours.

The other part of the process is making the cream layer or the top layer of the Black Sambo. Here are the steps in making the cream layer:

Step 1 — Place a saucepan over low fire and add a cup of water. Add one (1) pack of Knox at a time and keep on stirring it to dissolve the gelatin fully.