Mocha Moose Cake by William Blaylock
REAL dairy cream
DARK UNSWETENED chocolate
Unflavored knox geletain
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.