What Youll Need / INGREDIENTS

1. 4 envelopes of Knox Gelatin 2. 1 can condensed milk (the usual size roughly 301 ml can) 3. 1 cup cold water 4. 250 ml All Purpose Cream OR Heavy Whipping Cream (small size, not whipped) 5. 1/2 cup Hersheys cocoa powder 6. 3/4 cup sugar 7. 1 can evaporated milk (usual size roughly 378 ml) 8. Hersheys chocolate syrup (for garnishing) 9. Youll also need a gelatin mold or a non stick cake pan 10. A double boiler or pot (like a soup pot)

How to Make Black Sambo / PROCEDURE

First layer/White layer: 1. In a pot or double boiler, dissolve 2 envelopes of Knox gelatin in 1/2 cup cold H2O. 2. Cook over low to medium flame until powder dissolves. 3. Add 1 can condensed milk and continue to cook over low flame while stirring constantly. 4. Stir for about 5-10 minutes to make sure the gelatin is completely dissolved in your liquid. 5. Remove from heat and let cool for about 5 minutes while stirring continuously. 6. Add 250 ml all purpose cream or heavy whipping cream and continue to mix. 7. Pour into a cake pan or gelatin mold and refrigerate for about 2-4 hours until set (it should be set in about 2 hours). Second layer/Chocolate layer: (Do this once the first layer has set)

1. In a pot or double boiler, dissolve 2 envelopes of Knox gelatin in 1/2 cup cold H2O. 2. Cook over low to medium flame until powder dissolves. 3. In a separate bowl, mix 1/2 cup Hersheys cocoa powder and 3/4 cup sugar. 4. Add the cocoa powder mix to the gelatin (while on low flame) and dissolve. Continue stirring. 5. Now add in 1 can evaporated milk and continue stirring for about 3 to 5 minutes on low heat. 6. Pour on top of the white layer and refrigerate for about 2-4 hours or until the chocolate layer is set. 7. Once set, unmold by running a cake spatula or knife around the molding. 8. Garnish with Hersheys chocolate syrup. You can also garnish with grated chocolate.