Mocha Moose Cake By William Blaylockdesserts 1 quart real dairy cream 1 pkg yogurt starter 1 oz dark unswetened chocolate 1/4 cup undutched coco 1 pkg unflavored knox geletain 2 cup brown sugar 2 each pie crust (chocolate pref) 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. |
