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Black Sambo Recipe


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:

Choco Layer:

  • 1 can evaporated milk (big)
  • 1 cup white sugar
  • 2 packs of Knox unflavored Gelatin, let it bloom in 1/2 cup cold water
  • 1/2 cup Pure Dutch Cocoa or Hersheys unsweetened powder, dissolved in 1/3 cup hot water

Cream Layer:

  • 1 cup water
  • 2 packs of Knox unflavored Gelatin
  • 1 can of condensed milk (big)
  • 1 can of Nestle Cream (big)

Black Sambo 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.

About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL. Thanks for visiting, have a nice day and may the blessings chase you today!


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

  2. 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. 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. 🙂

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

  5. 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. 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

    • 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. 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…

  8. 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.

    • 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. 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! 🙂

    • 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. Hello po. Wat if po yung cocoa sweetened na? Kailangan pa po ba ng sugar? Tnx. 🙂

    • 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 🙂

  11. hi there! followed your recipe. thanks. my black sambo will be ready at 11am today…had to wake up by 6am today to complete my 2nd layer to surprise ky kids when they they wake up later. excited to taste my first ever black sambo. will post a picture.of it. used a big gelatin mold for added beauty…looks yummy already…thanks again for sharing yourrecipe

  12. Pwede ba jell-o gelatin gamitin? Thanks.

    • Hi Jess, hindi pa ako nakagamit ng jell-o gelatin for black sambo kasi tried and tested ng pamilya ko ang Knox and I’m 100% sure na maganda ang kalalabasan ng black sambo. I also tried alsa gelatin pala noon in this recipe pero hindi ok ang final product. But if you prefer to use jell-o gelatin pa share naman ng cooking experience mo kung nag work o hindi para malaman natin kung ok din yan gamitin, salamat!

  13. I’ve tried it and super 2 thumbs up.
    Thanks for sharing your Aunt’s recipe! 🙂

  14. We don’t have Nestle Cream in France.
    What can I use as substitution?

  15. hi ate ping, once po bng malamig na ung choco layer, dun ko lng dn po ba ilalagay sa ibabaw na un yung cream layer or separate container po?

  16. hi, can i use ricoa cocoa po ba?

  17. Hi,
    I jusr wanted to make sure… How many mL of condensed milk and cream did you use? I can’t find Nestlé cream in cans 🙁 they’re all in boxes and I don’t know if I have the right amount.
    I love black sambo and I really want to make this 😀

    • Hi Gem, sorry for the late reply. 1 can of evaporated milk “Alpine” is 370ml / 1 can of condensed milk “Milkmaid” is 300ml / 1 can of Nestle Cream is 300ml.

  18. what if I use melted chocolate? half cup pdn ba ratio nia?

    • Hi Karen, haven’t tried using melted chocolate but I think it’s fine & about the ratio why don’t you start with 1/3 cup muna then check mo if you need to add more chocolate 🙂

      • thanks. tried it using easy to melt chocolate dissolve in 1/3 cup hot water. its firm just like yours, next time i’ll try a darker chocolate to a more deeper taste. 🙂

  19. till when can you eat the black sambo? Is it days or weeks? Thank you.

  20. .. hi po .. pwede po bang lagyan ng nuts ang black sambo..?

  21. alternate ingredient for knox gelatin,pwidi b gulaman?

    • Hi po, I don’t recommend using gulaman kasi mag-iiba yung texture ng Black Sambo but it doesn’t affect the taste. It’s up to you Sir, let us know if it works fine. Have a nice day po 🙂

  22. yung about sa cream layer po, sa ingredients kasi 2 pack Knox, then sa procedure nyo po 1 pack lang,, ilan po ba tlaga,,

  23. ahm. . i just want to ask kung ok lang ba yung Ricoa Breakfast Powder for black sambo,, ilang cup kaya po ang magagamit ?

  24. Hi there. The recipe says 2 packs of Knox gelatine, how much in terms of tablespoons is it? My knox gelatine is in 500g pack

  25. Hi ilang araw ang itatagal ng black sambo?

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