Black Sambo Recipe

Today at STYLEanthropy, we dine in style with this Black Sambo Recipe. Black Sambo is a delicious gelatin-based dessert that is SUPER easy to make. I only discovered this dessert from my Sister-in-Law. I’m not so much of a sweets person but I really love how this one tastes – just the perfect amount of sweetness. I never heard anyone who hated this sweet treat, unless of course you don’t like gelatin. But even if you do, make sure to try it out first before you dismiss it. Because with the addition of chocolate and cream in two separate layers, I don’t know how you can hate this yummy dessert.

Let’s get cooking!

Black Sambo, Recipe, STYLEanthropy, sweets, dessert, food, cooking

Please pardon the photos used here. It’s from my previous blog,, taken years ago. I need to update these photos the next time I make Black Sambo and I’ll make sure to show you different ways to serve this delicious dessert too.

Black Sambo, Recipe, STYLEanthropy, sweets, dessert, food, cooking

In a nutshell, you can serve this in single serve mold/containers like, say, a shot glass, ramekin or small cups. But you can also make it look like a pie or cake as seen below. The one with strawberries on top is actually my No Bake Cheesecake, in case you were interested. Anyway, let’s get to the recipe, shall we?

Black Sambo, Recipe, STYLEanthropy, sweets, dessert, food, cookingSTYLEanthropists, always remember to dine in style. If you have any questions about the procedure or ingredients in this recipe, just leave me a message below. Hope you enjoy this Black Sambo Recipe!

Black Sambo Recipe
Prep time
Cook time
Total time
This gelatin-based dessert is made of two layers - a chocolate layer and cream layer. It's easily a favorite treat that you can make ahead and serve at parties.
Recipe type: Dessert
Serves: 8-10
  • 4 envelopes of Knox Gelatin or 2 packs of Alsa Gulaman or 2 packs of Mr. Gulaman unflavored gelatin
  • 1 can condensed milk (the regular size, about 301 ml can)
  • 1 cup cold water
  • 250 ml All Purpose Cream OR Heavy Whipping Cream (small size, not the Cool/Frozen Whipped Cream in tubs but the one in a milk carton or can)
  • ½ cup Hershey's cocoa powder
  • ¾ cup sugar
  • 1 can evaporated milk (regular size - about 378 ml)
  • Hershey's chocolate syrup (optional, for garnishing or topping)
  • You'll also need a gelatin mold or a non stick cake pan
  • A double boiler or a medium pot (like a soup pot which I prefer)
First layer/White layer:
  1. In a pot or double boiler, dissolve 2 envelopes of Knox gelatin in ½ cup cold H2O. If using Alsa Gulaman or Mr. Gulaman, use 1 whole pack.
  2. Cook over low to medium flame until powder dissolves, make sure it is dissolved completely.
  3. Add 1 can condensed milk and continue to cook over low-medium flame while stirring constantly.
  4. Stir for about 10 minutes to make sure the gelatin is completely dissolved in your milk mixture so it will set properly.
  5. Remove from heat and continue stirring for about 2-3 minutes.
  6. Add the 250 ml all-purpose cream or heavy whipping cream and continue to mix for another 2-3 minutes
  7. Pour into a cake pan or gelatin mold and refrigerate for about 2-4 hours until set (it should be set in about 2 hours). Do not proceed to the next step if it didn't set properly.
  8. If it does not set, pour the mixture back into your pot and heat for another 5 minutes in medium flame, stirring constantly.
Second layer/Chocolate layer: (Only do this once the first layer has set)
  1. In a bowl, mix ½ cup Hershey's cocoa powder and ¾ cup sugar, and set aside.
  2. In a pot or double boiler, dissolve 2 envelopes of Knox gelatin in ½ cup cold H2O. If using Alsa Gulaman or Mr. Gulaman, use 1 whole pack.
  3. Cook over low-medium flame until powder dissolves completely. Make sure gelatin powder is dissolved completely to ensure the layer sets properly.
  4. Add the cocoa powder-sugar mix to the gelatin and stir to dissolve powder into the liquid.
  5. Once powder has dissolved, add in 1 can evaporated milk and continue stirring for about 5-10 minutes on low-medium heat until you no longer see lumps.
  6. Pour on top of the white layer and refrigerate for about 2-4 hours or until the chocolate layer is set. Mine sets easily in 2 hours.
  7. Once set, unmold by running a cake spatula or knife around the molding. And flip/transfer to a serving dish. If you used small single-serve cups, shot glasses or ramekins, you don't need to flip it to a serving dish.
  8. Garnish with Hershey's chocolate syrup. You can also garnish with grated chocolate or your favorite berries.




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