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!