Bulletproof Coffee Mocha

Have you been seeing the crazy coffee concoction all over the internet that combines black coffee with coconut oil and butter?  I know, I know.  It's CRAZY! Who in the world would ever think of such a thing?  I suspect the coconut oil industry - lol.  I mean, it's so bizarre and weird and intriguing that you just have to head into the kitchen to give it a try.  

So I did just that.  I made it and my husband liked it a lot.  I'm not really a coffee drinker, but I thought it was okay.  Then again, I thought I could improve the flavor a bit so my new version has the addition of really good dark chocolate.  For the record, we both liked the chocolate version much better.   If you decide to give this recipe a try, be sure to use quality ingredients - good coffee and good chocolate = good bulletproof coffee.

Okay, here we go.  We start with strong, freshly brewed, hot coffee in a high speed blender. 

Next we're going to add unrefined coconut oil.  Yes, coconut oil.  I know.  CRAZY, I tell you!   

Ugh... I can hardly believe I'm showing you this, but in it goes.

Next we add butter.  Salted or unsalted, it doesn't really matter.  Insane though, right?  I know.  I know!  

Okay, now for my twist.  Really dark chocolate - Lindt 90% or Moser Roth 85% are our favorites.  They are our "house chocolates" for nibbling.  They're remarkable smooth and not bitter at all, but I know not everyone is a fan of dark chocolate so feel free to substitute your favorite.  

I add one square per serving.

Turn the blender on low until the coconut oil, butter, and chocolate melt.

Then crank up the speed to high so the concoction emulsifies and gets frothy.  

That's all there is to it - enjoy!

Items used to make this recipe:

(affiliate links)

• vitamix blender https://amzn.to/2LrnrRI

• unrefined coconut oil https://amzn.to/3r9VuCN

• 90% Lindt dark chocolate https://amzn.to/33VzYsW

• 85% Moser-Roth dark chocolate https://amzn.to/3GaorTq
  

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Muddy Mocha Madness

Printable Recipe

Ingredients

• 1 cup (8 ounces) hot, freshly-brewed strong coffee

• 1/2 tablespoon unrefined coconut oil

• 1/2 tablespoon butter (salted or unsalted, doesn't really matter)

• 90% cocoa dark chocolate (or moser-roth 85%)

Directions

1. In a Vitamix blender, combine all the ingredients and blend on low until the coconut oil, butter, and chocolate melt.

2. Increase speed to high and blend until mixture emulsifies and gets frothy.

3. Serve immediately.

Easiest Chocolate Frosting Ever!

This is easiest and best tasting chocolate frosting you'll ever have.  Plan ahead - must be made at least 8 hours ahead.

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Chop chocolate into small pieces.

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Heat heavy cream in a heavy-bottom saucepan until just before it reaches the boiling point.

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Place chocolate into a heat-safe bowl and pour the hot cream on top. Steep, undisturbed, for 2 minutes.

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After 2 minutes, stir or whisk the chocolate and cream together until all the chocolate is melted.

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Add the vanilla extract and stir again to combine.

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The mixture should be smooth and glossy.

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Cover bowl with a clean kitchen towel and set aside for at least 8 hours (can be up to 72 hours). DO NOT cover the bowl with plastic wrap as condensation will form and drip into the mixture, causing the chocolate to seize (turn grainy and lumpy).

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After 8 hours have passed, the chocolate and cream will have set up to the perfect consistency for frosting. Can be kept at room temperature for up to 3 days, chill or freeze leftovers.

Items used to make this recipe:

• heavy bottom saucepan https://amzn.to/3DX6zha

• pure vanilla extract https://amzn.to/3TZRK2Y

• very high quality chocolate https://amzn.to/3DEMuLg

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Easy Chocolate Frosting

makes about 3 1/2 cups 

Printable Recipe

Ingredients

• 14 ounces semisweet or bittersweet chocolate, chopped (high quality)

• 16 ounces heavy cream

• 1 teaspoon pure vanilla extract

Directions

1. Place chopped chocolate in a heat-safe bowl; set aside.

2. In a medium heavy-bottom saucepan, heat cream until just before it reaches the boiling point (small bubbles will form around the edges).

3. Remove cream from heat and pour over chocolate.

4. Let the chocolate and cream steep together for 2 minutes, then whisk gently until the two become combine and become shiny, dark, and glossy.

5. Add pure vanilla extract and stir to combine.

6. Cover bowl with a clean kitchen towel (not plastic wrap); set aside in a cool spot for several hours before using.