Ingredients
- 5 mins
- 2 pie crust
- 1/4 undutched coco
- 950 ml real dairy cream
- 450 gr brown sugar
- 32 gr dark unswetened chocolate
- 1 package yogurt starter
- 1 package knox geletain (unflavored)
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.
