Mocha Moose Cake By William Blaylock
Ingredients
950 ml real dairy cream
1 package yogurt starter
32 gr dark unswetened chocolate
1/4 undutched coco
1 package knox geletain
450 gr brown sugar
2 pie crust
5 mins
Instructions
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.