Black Sambo Recipe

March 25, 2012 16 Comments »




Black Sambo Recipe, 4.7 out of 5 based on 15 ratings

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How to cook Black Sambo Recipe.

Black Sambo Recipe, is a mouth-watering, creamy and velvety dessert.  Black Sambo is a two layered gelatin made of cream, milk and chocolate.  A delicious treat for chocolate and Jell-O lover.  And one of our family best Christmas dessert recipes ever.

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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

Black Sambo Cooking Instructions:

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  • In a bowl melt 2 packs of Knox in 1/2 cup cold water.  In a separate bowl dilute cocoa powder in 1/3 cup hot 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 knox mixture 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.

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  • In a saucepan heat a cup of water over a low fire and pour 1 pack of knox at a time and stir vigorously to dissolve the gelatin completely. Add 1 can of condensed milk and stir until well blended.  And lastly pour in 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 it’s 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, you’ll know it’s right when it giggles on your spoon :)

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To make your Black Sambo look more appealing you can use Hershey’s chocolate syrup to drizzle on top before you serve.


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16 Comments

  1. tess May 26, 2012 at 5:21 am - Reply

    thank you dito ,naghahanap nga ako ng recipe nito ,yey .maitago na nga ang link.

  2. maritel May 26, 2012 at 6:52 am - Reply

    oops, sorry tina. I thought I was commenting on my friend’s website. But the comment about the Black sambo remains…it really looks yummy!

  3. anna September 11, 2012 at 6:07 am - Reply

    hi ping! thank you for the recipe. i’ve followed the instructions to the A but when i tried doing this, the taste was really goog but looked nothing like what’s in the picture. haha. i really want to perfectly do this for Christmas.

    the white layer was a little firm; i think i overheated the milk mixture. for how long did you have to heat the gelatin, milk and cream mixture?

    the chocolate layer did not form (was in the fridge overnight) and there were lumps of gelatin in the finished product.

    salamat for helping me out. :)

    • pingskie September 14, 2012 at 2:48 am - Reply

      Hi Anna, thanks for making black sambo, and i’m sorry to hear that your choco layer didn’t set. After I read your comment, I make black sambo and I even ask my Aunt the technique on how to make it smooth and soft. Just found out that i forgot to include 2 more hours of refrigerating the cream layer before cooking the chocolate layer. And you have to let it cool completely by stirring constantly before adding the choco layer on top, so it won’t combine to the cream mixture. I’m going to update this recipe procedure and I hope it will help you. thanks!

  4. Cinindy August 30, 2013 at 7:04 pm - Reply

    What size pan and do you need to spray PAM on it first so it comes out easily?

  5. pingskie August 31, 2013 at 9:00 am - Reply

    Hi Cindy, that’s an 8 inch round plastic container and you don’t have to spray or grease the molder, coz the Black Sambo comes out easily when inverted. Have a nice day!

  6. Fhaye December 11, 2013 at 8:48 am - Reply

    Hi, saan po kayo nkakabili ng know gelatin? ksi ang hirap nya hanapin, or my alm kyo n ibang alternative? if meron, paano po yung measurement? thanks

    • pingskie December 11, 2013 at 2:15 pm - Reply

      Hi Fhaye, you can find it in SM or Robinsons grocery store sa may bandang baking section. Hindi ko pa na try yung ibang brand tulad ng Alsa, Ferna at iba pa kasi yun lang talaga ginagamit ng Auntie ko mula noon, recipe nya kasi to kaya trusted brand na namin. Yung laman ng isang Knox envelop (pack) = 1 tablespoon at yung ratio sa instruction is 1 env. = 1 cup of water. If ever you use another brand please let us know if it works fine. And if you can’t find hersheys cocoa powder try yung cadbury bournville premium cocoa mas masarap promise :). Happy cooking and good luck Fhaye.

  7. furiesgwen March 18, 2014 at 3:03 pm - Reply

    hi thanks for the recipe. My aunt wont give her recipe HAHAHAHA sorry i just did. thanks to you. my Husband love it. i tried using alsa before but i dont recommend it much better parin knox…

    • pingskie March 19, 2014 at 2:34 am - Reply

      You’re welcome dear and glad to hear from you, well thanks to my Aunt Annabelle for this recipe. Yep 100% knox for black sambo it works perfectly but I used alsa gulaman for my buko pandan it’s good and cheaper lol

  8. Betcha April 25, 2014 at 6:11 am - Reply

    Thanks i just made it and my family love ot soooo much
    I drizzled with choc syrup and sprinkled choc chips around
    This is a true recipe.

    • pingskie May 31, 2014 at 3:21 pm - Reply

      Sorry for late reply, thanks for trying my Aunt recipe and congratz! Your black sambo is better than mine with chocolate syrup and chocolate chips it’s heavenly.

  9. JL Malimban April 26, 2014 at 9:32 am - Reply

    Hello gusto ko po itong itry, okay lang po ba yung ibang powdered gelatin ang gamitin tulad nung Mr. Gulaman, yun lang po kasi ang available e. Salamat po! :)

    • pingskie May 1, 2014 at 10:30 am - Reply

      Hi JL, sorry pero na try ko na rin yan hindi ko gusto ang texture sobrang firm ng black sambo. Na try ko rin yung ALsa at soft naman ang kinalabasan, although masarap pero ang consistency iba. Kaya Knox na lang talaga ang ginagamit namin may kamahalan pero perfect ang kalalabasan hindi masasayang ang effort mo. Thanks for visiting and happy cooking :) Don’t forget to share your Black Sambo photo and thanks!

  10. Carla Hortinela May 30, 2014 at 11:52 am - Reply

    Hello po. Wat if po yung cocoa sweetened na? Kailangan pa po ba ng sugar? Tnx. :-)

    • pingskie May 31, 2014 at 3:11 pm - Reply

      Hi Carla, pwede rin reduce mo ang sugar mga about 1/4 cup na lang ang gamitin mo. Pero yung kalalabasan ng black sambo mo siguradong matamis yan. Sa black sambo kasi dapat balance yung flavor may konting bitterness from the chocolate and sweetness from the cream layer. Happy cooking sana ma share mo sa amin yung gawa mong black sambo. Salamat and have a nice day Carla :)

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