Mocha Moose Cake By William Blaylock

1. 1

   heat cream to 180 degrees and hold for 5 mins.

2. 2

   add chocolate, coco and geletain.

3. 3

   cool to 110 degrees.

4. 4

   add yogurt starter, and stir well (but not enough to solidify the cream).

5. 5

   culture for 8 hours at 70 to 100 degrees.

6. 6

   chill for 8 hours.

7. 7

   if you are in a hurry or lazy (like I usually am) reheat to about 80 degrees and add the brown sugar.

8. 8

   whip to stiff peaks and pour into two pie crusts.

9. 9

   freeze for at least 1 hour before serving.

* Per serving · 4 servings · Values may vary.

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