Mocha Moose Cake By William Blaylock

• 1 quart cream real
• 1 package yogurt starter
• 1 ounce chocolate unsweetened unsweetened, dark
• 1/4 cup cocoa powder
• 1 package gelatin, unflavored unflavored
• 2 cups brown sugar
• 2 each pie shell (9 inch)

1. heat cream to 180 degrees and hold for 5 mins.
2. add chocolate, coco and geletain.
3. cool to 110 degrees.
4. add yogurt starter, and stir well (but not enough to solidify the cream).
5. culture for 8 hours at 70 to 100 degrees.
6. chill for 8 hours.
7. if you are in a hurry or lazy (like I usually am) reheat to about 80 degrees and add the brown sugar.
8. whip to stiff peaks and pour into two pie crusts.
9. freeze for at least 1 hour before serving.

cream real, starter, chocolate, cocoa powder, gelatin, brown sugar, pie shell

Taken from recipeland.com/recipe/v/mocha-moose-cake-by-william-bla-35285 (may not work)