Title: Mocha Moose Cake By William Blaylock
Categories: Dessert
Yield: 16 Pieces
| 1 | qt | REAL dairy cream |
| 1 | pk | Yogurt starter |
| 1 | oz | DARK UNSWETENED chocolate |
| 1/4 | c | UNDUTCHED coco |
| 1 | pk | Unflavored knox geletain |
| 2 | c | Brown sugar |
| 2 | | 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.