Black Sambo Ingredients:

Cream Layer:
1 cup water
2 packs of Knox unflavored Gelatin
1 can of condensed milk (big)
1 can of Nestle Cream (big)
Choco Layer:
1 can evaporated milk (big)
1 cup white sugar
2 packs of Knox unflavored Gelatin, melt in 1/2 cup cold water
1/2 cup Pure Dutch Cocoa or Hersheys unsweetened powder, melt in 1/3 cup hot water
In a bowl melt 2 packs of Knox in 1/2 cup cold water. In a separate bowl dilute cocoa powder in 1/3 cuphot
water and stir. In a saucepan heat evaporated milk, on a low fire and add white sugar and stir until sugar
dissolves. Add the melted cocoa and continue to stir until well blended, and lastly add in the knoxmixture
and stir continuously until dissolves and fire off. Let it cool by stirring patiently before placing in the
container. Freeze for 20 minutes and refrigerate for 2 hours.
In a saucepan heat a cup of water over a low fire and pour 1 pack of knox at a time and stir vigoursly to
dissolve the gelatin completely. Add 1 can of condensed milk and stir until well blended. And lastly pourin a
can of nestle cream and keep stirring to dilute the cream, fire off. Keep on stirring until it cools down
completely before adding to your choco layer. Refrigerate for another 3 to 4 hours for a best results.
Note: The longer you stir the mixture to cool down, the smoother the texture of your black sambo
becomes. Lessons learned do not freeze Black Sambo more than 20 minutes or else it will harden and
icy. When placing the top layer its better to use a ladle than to pour the mixture all at once, to avoid
bubbles, lumps and to break/move the lower layer. Black Sambo should be firm yet soft and jelly like in
texture, youll know its right when it giggles on your spoon

Black Sambo Ingredients:
Cream Layer:
1 cup water
2 packs of Knox unflavored Gelatin
1 can of condensed milk (big)
1 can of Nestle Cream (big)
Choco Layer:
1 can evaporated milk (big)
1 cup white sugar
2 packs of Knox unflavored Gelatin, melt in 1/2 cup cold water
1/2 cup Pure Dutch Cocoa or Hersheys unsweetened powder, melt in 1/3 cup hot water
In a bowl melt 2 packs of Knox in 1/2 cup cold water. In a separate bowl dilute cocoa powder in 1/3 cuphot
water and stir. In a saucepan heat evaporated milk, on a low fire and add white sugar and stir until sugar
dissolves. Add the melted cocoa and continue to stir until well blended, and lastly add in the knoxmixture
and stir continuously until dissolves and fire off. Let it cool by stirring patiently before placing in the
container. Freeze for 20 minutes and refrigerate for 2 hours.
In a saucepan heat a cup of water over a low fire and pour 1 pack of knox at a time and stir vigoursly to
dissolve the gelatin completely. Add 1 can of condensed milk and stir until well blended. And lastly pourin a
can of nestle cream and keep stirring to dilute the cream, fire off. Keep on stirring until it cools down
completely before adding to your choco layer. Refrigerate for another 3 to 4 hours for a best results.
Note: The longer you stir the mixture to cool down, the smoother the texture of your black sambo
becomes. Lessons learned do not freeze Black Sambo more than 20 minutes or else it will harden and
icy. When placing the top layer its better to use a ladle than to pour the mixture all at once, to avoid
bubbles, lumps and to break/move the lower layer. Black Sambo should be firm yet soft and jelly like in
texture, youll know its right when it giggles on your spoon