Black Sambo was one of the first recipes I learned from my mother when I started my catering business in 2006. When I introduced it to my friends, they were all amazed at how wonderful it tasted. Today, it is one of the most requested desserts by my regular customers. Black Sambo is a two-layer gelatin made from creamy milk and chocolate. While browsing the internet, I came across several almost the same recipes that made me want to share my own. I have invested in several circular shaped plastic molds that make the Sambo much prettier when presented.
First layer:
1/2 cup of boiling water
1 can of Nestlé cream
1 can of condensed milk (large)
2 envelopes of Knox gelatin (unflavored)
Procedure:
Blend the condensed milk and Nestle cream until smooth
Dissolve the gelatin in boiling water, let it cool and strain.
Combine it together with the milk mixture. Chill in the refrigerator.
Second layer:
1/2 cup of boiling water
1/2 cup Hershey chocolate powder
1 can of evaporated milk (large)
3/4 cup refined sugar
2 envelopes of Knox gelatin (unflavored)
Procedure:
Combine the sugar and powdered chocolate with the evaporated milk.
Mix well until smooth.
Dissolve the gelatin in water and then combine it with the milk mixture.
Once the first coat is almost firm, set the second coat slowly; let it cool. Note: It is best not to wait too long to put on the second layer so that both layers will stick together when you serve it.
This recipe is so easy to make, everyone should try it! You can serve it topped with Hershey Chocolate Syrup or Shredded Chocolate, but others prefer it as is.