This Chocolate and Milk Cream Jelly Pudding is a delicious dessert that is very easy to make and is ready in no time at all. Perfect to serve in a gathering or any occasion.
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What is Black Sambo?
Black Sambo is a dessert made of double-layered gelatin of chocolate and milk flavor. It is a dessert popular in the Philippines. Very easy to make and requires simple ingredients, mainly gelatin, cocoa powder, milk, cream, and sugar or condensed milk.
After posting this recipe, I received a comment or two about the supposedly offensive nature of the name of this dessert (mainly in the US). We tried to explain that we did not invent this dessert and has nothing to do with naming it. In the Philippines, the words "black sambo" has no derogatory meaning. Far from our desire to be called a racist, we decided to change the name of the post. Please also believe that we have no ill intentions and will never dream of hurting anyone's feelings. It is such a delicious and lovely dessert, and for us, that is what is important.
How to make Chocolate and Milk Jelly Pudding Dessert?
The dessert is made layer by layer, of chocolate and milk-flavored gelatin. Which one first is entirely up to you. The process can vary depending on the kind or brand of gelatin you are using.
WHAT YOU NEED TO MAKE BLACK SAMBO:
- 1 can (370ml) evaporated milk
- ½ cup cocoa powder
- 1 cup sugar
- 250ml cream
- 250ml sweetened condensed milk
- 3 cups of water
- 2 teaspoons (level) jelly powder
This recipe uses unsweetened, unflavored, white powdered jelly. One pouch (25grams) of it is good for 6 cups of water normally. But you will not use the whole pouch or else it will become too firm and they the layers will not stick together.
PROCEDURE:
- Pour 2 cups of water (room temperature) into a small pot. Sprinkle 1 teaspoon of gelatin and stir until dissolved. Bring to a boil.
- Add milk, sugar, and cocoa powder and stir until dissolved.
- Pour into the molds halfway full.
- Pour another cup of water into a pot. Sprinkle remaining gelatin and stir until dissolved. Bring to a boil.
- Add cream and condensed milk and stir.
- Pour on top of the setting chocolate jelly. Let it cool to set.
Other Easy Jelly Desserts
Mango-Pandan Dessert - Fresh ripe mangoes with Pandan-flavored jelly cubes in sweet condensed milk
Buko Pandan - Pandan-flavored jelly cubes, coconut strings, and tapioca pearls medley.
Almond Jelly with Lychees - Almond-flavored with lychees
Coffee Jelly - coffee-flavored jelly cubes in sweeten cream
Printable Recipe
Chocolate and Milk Jelly Pudding
Ingredients
- 1 can (370ml) evaporated milk
- ½ cup cocoa powder
- 1 cup sugar
- 250 ml cream
- 250 ml sweetened condensed milk
- 3 cups water
- 2 teaspoons jelly powder -see NOTES
Instructions
- Pour 2 cups of water (room temperature) in a small pot. Sprinkle 1 teaspoon gelatin and stir until dissolved. Bring to boil.
- Lower heat to low. Add milk and sugar. Stir well until granules are completely dissolved. Add the cocoa powder and stir until no longer lumpy and becomes smooth.
- Pour into the molds halfway full.
- Pour another cup of water in a pot. Sprinkle remaining gelatin and stir until dissolved. Bring to boil.
- Lower heat to low. Add cream and condensed milk and stir until well blended.
- Pour on top of the setting chocolate jelly. Let it cool to set.
- Serve chilled. You may also drizzle some chocolate syrup and add some nuts or dust with cocoa powder for presentation.
Notes
- I use Mr. Gulaman for this recipe. Jelly powder or gelatin from different brands have different recommended liquid ratios, please follow the ratio as per the package.
- You may use a single big mold with this recipe with a capacity of about 1.5 liters.
- You can also serve them in dessert or shot glasses.
TiNa says
I just made this today and it turned out perfect! I used the entire packet of Mr. Gulaman, it is 1 tbsp for the choco and the rest of the gulaman pack for the milk. I think the 1 cup sugar for the choco should be reduced, it was way too sweet eventhough I used unsweetened cocoa powder. I will try this again and reduce the sugar to just 1/2 cup. Overall, this is a really good recipe. Thanks for this!
Bebs says
Thank you Tina, for sharing your experience trying this recipe and for the 5 stars.
Katrina says
Hi. Did you use 1 pack of gelatine right ? It’s not 1 tsp?
Bebs says
Just 1 teaspoon each. But it really depends on the brand you are using. Just follow the ratio to liquid they recommend.
Nina says
Beautiful pics. I'd like to make this. Can I ask: What kind of cream should I use?
Bebs says
I used all-purpose cream but table cream or whipping cream will also work.
hi says
on a second note maybe it wouldnt be a good idea because it still has connotation. so disregard my previous comment. the samba music is very beautiful. give it a listen
Bebs says
Haha...so difficult, right? But thanks for your tip...and I agree samba music is nice...
hi says
they should change the name to black samba. instead that would be nice
Nami says
Hi Bebs, thank you for this awesome recipe. What brand of gelatin did you use?
Bebs says
Hi Nami, I used Mr. Gulaman and a little goes a long way.
Babydino says
This chocolate and milk jelly pudding is not setting at all.....is the amount of gelatin in the recipe accurate?
Bebs says
The problem is different brands of gelatin or jelly powder has different powder to liquid ratio. You have to adjust to follow the brand's instructions. You may also need to refrigerate for some hours for some gelatin brands to set.
Mel says
2 tsp of gelatin is incorrect. It’s not going to set. Possibly a typo? The video shows way more than 2 teaspoons.
Bebs says
Hi Mel, I made this in the Philippines and the jelly powder here is different with that from other countries. A pack of 25grams(2 Tbsp) jelly powder is for 6 cups of liquid. So you have to check your gelatin package instruction and see how much you need for 2 cups.