Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 quart REAL dairy cream
- 1 pkt Yogurt starter
- 1 ounce DARK UNSWETENED chocolate
- 1/4 c. UNDUTCHED coco
- 1 pkt Unflavored knox geletain
- 2 c. Brown sugar
- 2 x Pie crust (chocolate pref)
Direcciones
- Heat cream to 180 degrees and hold for 5 mins. add in chocolate, coco and geletain. cold to 110 degrees. add in yogurt starter, and stir well (but not sufficient to solidify the cream). culture for 8 hrs at 70 to 100 degrees.
- refrigeratefor 8 hrs. if you are in a hurry or possibly lazy (like I usually am)
- reheat to about 80 degrees and add in the brown sugar. whip to stiff peaks and pour into two pie crusts. freeze for at least 1 hour before serving.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 12 servings | |
| Calories 465 | |
| Calories from Fat 223 | 48% |
| Total Fat 25.17g | 31% |
| Saturated Fat 13.28g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 198mg | 8% |
| Potassium 174mg | 5% |
| Total Carbs 58.4g | 16% |
| Dietary Fiber 0.7g | 2% |
| Sugars 35.69g | 24% |
| Protein 3.34g | 5% |
