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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