1 qt REAL dairy cream

      1 pk Yogurt starter

      1 oz DARK UNSWETENED chocolate

    1/4 c  UNDUTCHED coco

      1 pk Unflavored knox geletain

      2 c  Brown sugar

      2 ea Pie crust (chocolate pref)

  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.