Have you tried Black Sambo? If you haven’t then you don’t want to miss this one! Black Sambo is an irresistible and delicious dessert that most average households love; definitely by far one of the best Filipino original desserts around! Although it may still not be very popular in provinces and rural areas in the Philippines, this is usually prepared at special occasions especially on Christmas Day, and you can even make this as a gift to your family friends. The ingredients are very affordable and easy to prepare.
Black Sambo is a two-layered creamy gelatin made with milk and chocolate. You can also prepare a four-layer version if you have more visitors and top it off with flavorful garnishes of your choice!
Sprinkle the gelatin into 1/2 cup cold water in a small container/bowl.
In a separate bowl, dilute cocoa/chocolate powder in 1/3 cup hot water and stir.
Combine the prepared evaporated and condensed milk in a saucepan and heat on low fire. Stir until it boils for about 5 minutes.
Add the melted cocoa/chocolate mixture and the dissolved gelatin until well blended before putting off the fire.
Let it cool by stirring slowly every 1-2 minutes before placing in a large container, preferably glass.
Freeze between 15-20 minutes then transfer to the refrigerator for about 2 hours.
In a saucepan heat a cup of water over a low fire and gently sprinkle the gelatin to dissolve.
Add the can of condensed milk.
Pour the can of cream and keep stirring until fully diluted (about 5 minutes).
After the mixture has been completely cooled down, gently pour it onto the first layer.
Refrigerate for another 3 to 4 hours for best results.
Note: You may interchange the layers. Choco layer is not necessarily the base.
• The longer you stir the mixture to cool down, the smoother the texture of your Black Sambo becomes.
• Do not freeze Black Sambo for more than 20 minutes or it will harden and be icy.
• Drizzle syrup on top and/or embellish it with crushed cookies/peanuts for better plating and to make it look more irresistibly appetizing!
Ingredients
Directions
Sprinkle the gelatin into 1/2 cup cold water in a small container/bowl.
In a separate bowl, dilute cocoa/chocolate powder in 1/3 cup hot water and stir.
Combine the prepared evaporated and condensed milk in a saucepan and heat on low fire. Stir until it boils for about 5 minutes.
Add the melted cocoa/chocolate mixture and the dissolved gelatin until well blended before putting off the fire.
Let it cool by stirring slowly every 1-2 minutes before placing in a large container, preferably glass.
Freeze between 15-20 minutes then transfer to the refrigerator for about 2 hours.
In a saucepan heat a cup of water over a low fire and gently sprinkle the gelatin to dissolve.
Add the can of condensed milk.
Pour the can of cream and keep stirring until fully diluted (about 5 minutes).
After the mixture has been completely cooled down, gently pour it onto the first layer.
Refrigerate for another 3 to 4 hours for best results.
Note: You may interchange the layers. Choco layer is not necessarily the base.
• The longer you stir the mixture to cool down, the smoother the texture of your Black Sambo becomes.
• Do not freeze Black Sambo for more than 20 minutes or it will harden and be icy.
• Drizzle syrup on top and/or embellish it with crushed cookies/peanuts for better plating and to make it look more irresistibly appetizing!
Notes
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