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Categories:Viewed: 75 - Published at: 3 years ago
Ingredients
- 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)
Method
- 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.
