BLACK SAMBO INGREDIENTS
Nestle Cream 1 can big
Condensed milk 1 can big
Knox unflavored Gelatin 2 packs
Second layer:
Evaporated milk 1 can big
White sugar 1 cup
1/2 cup Hershey’s or Ricoa unsweetened chocolate, melt in 1 cup hot water
Knox unflavored Gelatin 2 packs
Hershey’s Syrup (original chocolate flavor) for drizzle on top of each slice
BLACK SAMBO COOKING PROCEDURES
Condensed milk 1 can big
Knox unflavored Gelatin 2 packs
Second layer:
Evaporated milk 1 can big
White sugar 1 cup
1/2 cup Hershey’s or Ricoa unsweetened chocolate, melt in 1 cup hot water
Knox unflavored Gelatin 2 packs
Hershey’s Syrup (original chocolate flavor) for drizzle on top of each slice
BLACK SAMBO COOKING PROCEDURES
First layer:
1. Melt 2 packs of of Knox in 1/2 cup cold water.
2. Mix Nestle cream and condensed milk in a pan under low fire.
3. Add the melted Knox to the Nestle cream and condensed milk mixture and continue stirring for about 10 minutes under low fire.
4. Place half of the mixture in 13×9 pan (if u want to make 4 layers) and let cool.
5. Refrigerate for at least 2 hours before adding next layer. Or freeze for 15 minutes for fast results. Make sure that it is already formed before you pour the next layer.
Second layer:
1. Melt 2 packs of Knox in 1/2 cup cold water
2. Mix evaporated milk, sugar, and melted chocolate in a pan under low fire.
3. Add the melted Knox to the milk, sugar and chocolate mixture and continue stirring for 10 minutes under low fire.
4. Set aside mixture and let it cool. When it is cool enough place mixture on top of the first layer and refrigerate. You can make 2 or 4 layers.
5. Let it cool for 2 hours before serving but we suggest you refrigerate it overnight to make sure that Black Sambo dessert is completely formed.
To serve Black Sambo, drizzle Hershey’s Chocolate Syrup on top of each slice.
2. Mix Nestle cream and condensed milk in a pan under low fire.
3. Add the melted Knox to the Nestle cream and condensed milk mixture and continue stirring for about 10 minutes under low fire.
4. Place half of the mixture in 13×9 pan (if u want to make 4 layers) and let cool.
5. Refrigerate for at least 2 hours before adding next layer. Or freeze for 15 minutes for fast results. Make sure that it is already formed before you pour the next layer.
Second layer:
1. Melt 2 packs of Knox in 1/2 cup cold water
2. Mix evaporated milk, sugar, and melted chocolate in a pan under low fire.
3. Add the melted Knox to the milk, sugar and chocolate mixture and continue stirring for 10 minutes under low fire.
4. Set aside mixture and let it cool. When it is cool enough place mixture on top of the first layer and refrigerate. You can make 2 or 4 layers.
5. Let it cool for 2 hours before serving but we suggest you refrigerate it overnight to make sure that Black Sambo dessert is completely formed.
To serve Black Sambo, drizzle Hershey’s Chocolate Syrup on top of each slice.
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