Mocha Mouse Cake Recipe
Yield: 1 pieRecipe by luhu.jp
Ingredients:
1 quart: WHOLE REAL CREAM,
1 package: Unflavored gelatin,
1 package: Yogurt starter,
1 3/4 cup: Brown sugar,
1/4 cup: Undutched cocoa,
2 each: Chocolate pie crusts,
1 ounce: Unsweet chocolate,
Directions:
*** you must use whole real dairy cream not the kind you buy in the
supermarket, and un dutched (not processed with alkali) or the mouse
will not set up correctly. Most supermarkets carry undutched or
"dark cocoa" cocoa, and health food stores or local small dairies
will have real cream.
Yogurt starter is available in health food stores in freeze dried
packets, or you can use LIVE yogurt (1 TB = 1 pk) with no flavoring
(some vanilla yogurts will also work)
Warm the cream, cocoa, chocolate, gelatin together to 180 degrees and
hold for two minutes. Cool to 110 degrees, add yogurt starter.
incubate in a yogurt maker or a quart jar in water bath (double
boiler type setup) at 110 to 114 degrees for 8 hours, add the brown
sugar stirring slowly until dissolved (but dont whip the cream
yet!), refrigerate for 8 hours, whip to stiff peaks, spoon into two
pie shells, freeze until served (if you prefer a softer mouse you can
keep in the refrigerator however this will not keep as long, and is
much harder to handle)
*MD* W. A. Blaylock M.F.I. Comfortable Software
Submitted By MICHAEL LOO On 10-11-95
Source from luhu.jp
supermarket, and un dutched (not processed with alkali) or the mouse
will not set up correctly. Most supermarkets carry undutched or
"dark cocoa" cocoa, and health food stores or local small dairies
will have real cream.
Yogurt starter is available in health food stores in freeze dried
packets, or you can use LIVE yogurt (1 TB = 1 pk) with no flavoring
(some vanilla yogurts will also work)
Warm the cream, cocoa, chocolate, gelatin together to 180 degrees and
hold for two minutes. Cool to 110 degrees, add yogurt starter.
incubate in a yogurt maker or a quart jar in water bath (double
boiler type setup) at 110 to 114 degrees for 8 hours, add the brown
sugar stirring slowly until dissolved (but dont whip the cream
yet!), refrigerate for 8 hours, whip to stiff peaks, spoon into two
pie shells, freeze until served (if you prefer a softer mouse you can
keep in the refrigerator however this will not keep as long, and is
much harder to handle)
*MD* W. A. Blaylock M.F.I. Comfortable Software
Submitted By MICHAEL LOO On 10-11-95
Source from luhu.jp