Instructions: 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.

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