Mocha Moose Cake By William Blaylock

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.