Low-sugar Black Sambo

Sharing one of our favorite low sugar gelatine recipes!

Ingredients

Chocolate layer

1 pack All Purpose cream

½ cup cocoa powder diluted in ¼ cup hot water

2 ½ tsp (or 1 sachet) Knox gelatine mixed with ¼ cup cold water (set aside first)

8 packets equal (or any of your preferred sweetener)

Note: we like the chocolate layer a little bitter for that dark chocolate effect, but you may choose to adjust this according to your taste. Also, if you prefer using sugar, replace Equal sweetener with 1/2 to 1 cup white sugar.

Cream layer

1 pack all purpose cream

1 small can evaporated milk

2 ½ tsp (or 1 sachet) Knox gelatine

8 packets equal (or any of your preferred sweetener)

Note: You may replace 1 small can evaporated milk with condensed milk. If you choose to do this, do not add sweetener or sugar anymore so it won’t be too sweet.

Procedure

Chocolate layer

1. In a Double boiler or a sauce pan in very low heat, mix 1 pack of all purpose cream together with the diluted chocolate powder
2. Add Knox gleatine and water mixture and stir until full dissolved. Remove from heat and add sweetener.
3. Pour in container and let cool for 10 minutes
4. Once cooled, let it sit in the freezer for 20 minutes, and then refrigerate for 1 hour or until it gets firm.

Cream layer

1. Heat ½ c water, and then add Knox gelatine
2. Add 1 small can evaporated milk and all purpose cream
3. Stir in the sweetener and let it cool for 2 minutes
4. Pour on top of chocolate layer. Tip: Remove bubbles for a prettier finish.
5. Refrigerate for 2-3 hours or overnight

Serve chilled and enjoy!