Black Sambo 1st Layer: 2 cans sm Nestle Cream (Combine Nestle Cream with condensed milk) 1 big condensed

milk 2 envelopes of Knox gelatin - Mix 1/2 cup of water (boiled) *** Mix and put in fridge to set. 2nd Layer: 1/2 cup Hershey cocoa or Ricoa cocoa (sweetened) 2 Knox gelatin - Mix 1/2 cup of boiled water *** Combine it with the 1st layer What You ll Need / INGREDIENTS 4 envelopes of Knox Gelatin 1 can condensed milk (the usual size roughly 301 ml can) 1 cup cold water 250 ml All Purpose Cream OR Heavy Whipping Cream (small size, not whipped) 1/2 cup Hershey s cocoa powder 3/4 cup sugar 1 can evaporated milk (usual size roughly 378 ml) Hershey s chocolate syrup (for garnishing) You ll also need a gelatin mold or a non stick cake pan A double boiler or pot (like a soup pot) How to Make Black Sambo / PROCEDURE First layer/White layer: In a pot or double boiler, dissolve 2 envelopes of Knox gelatin in 1/2 cup cold H2O. Cook over low to medium flame until powder dissolves. Add 1 can condensed milk and continue to cook over low flame while stirring cons tantly. Stir for about 5-10 minutes to make sure the gelatin is completely dissolved in your liquid. Remove from heat and let cool for about 5 minutes while stirring continuously. Add 250 ml all purpose cream or heavy whipping cream and continue to mix. Pour into a cake pan or gelatin mold and refrigerate for about 2-4 hours until s et (it should be set in about 2 hours). Second layer/Chocolate layer: (Do this once the first layer has set) In a pot or double boiler, dissolve 2 envelopes of Knox gelatin in 1/2 cup cold H2O. Cook over low to medium flame until powder dissolves. In a separate bowl, mix 1/2 cup Hershey s cocoa powder and 3/4 cup sugar. Add the cocoa powder mix to the gelatin (while on low flame) and dissolve. Conti nue stirring. Now add in 1 can evaporated milk and continue stirring for about 3 to 5 minutes on low heat. Pour on top of the white layer and refrigerate for about 2-4 hours or until the chocolate layer is set. Once set, unmold by running a cake spatula or knife around the molding. Garnish with Hershey s chocolate syrup. You can also garnish with grated chocolate . Ingredients:

White (Milk) Layer: 1 cup water 2 unflavored knox gelatin sachets 1 big condensed milk 2 Nestle cream Black (Chocolate) Layer: 1 cup water 2 unflavored knox gelatin sachets 1 big evaporated milk 1/2 chocolate Hershey s cocoa powder 1/2 cup sugar Process: For both white and black layers (do them separately): 1. Boil the knox gelatin on water. 2. Mix all the other ingredients with the dissolved knox gelatin. 2. Let it cool down. 3. When first layer is cool, do the next layer (1). 4. Enjoy your Black Sambo.