|
Mocha Moose Cake by William Blaylock
Author/Submitted by:
Servings: 16
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 1
quart
REAL dairy cream 1
package
Yogurt starter 1
ounce
DARK UNSWETENED chocolate 1/4
cup
UNDUTCHED coco 1
package
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.
| 
