Mocha moose cake by william blaylock
16 pieces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | REAL dairy cream |
| 1 | pack | Yogurt starter |
| 1 | ounce | DARK UNSWETENED chocolate |
| ¼ | cup | UNDUTCHED coco |
| 1 | pack | Unflavored knox geletain |
| 2 | cups | Brown sugar |
| 2 | Pie crust (chocolate pref) | |
Directions
heat cream to 180 degrees and hold for 5 mins. add chocolate, coco and geletain. cool to 110 degrees. add yogurt starter, and stir well (but not enough to solidify the cream). culture for 8 hours at 70 to 100 degrees. chill for 8 hours. if you are in a hurry or lazy (like I usually am) reheat to about 80 degrees and add the brown sugar.
whip to stiff peaks and pour into two pie crusts. freeze for at least 1 hour before serving.
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