This past weekend was the 5th Annual Bulletproof Conference in Pasadena, CA. I was invited to give a cooking demonstration in the tech and exhibit hall, so I modified the original Bulletproof mousse recipe and use the brand new Ready to Drink, Bulletproof Coffee Cold Brew Mocha flavor. Of course, I had to feature that product, because I had the opportunity to work on it.

The conference center staff and Bulletproof event staff did most of the heavy lifting for setting it up, purchasing ingredients and equipment, and serving and cleaning up. It was a really well-run activity from a guest chef perspective: organized, informed staff, clear leadership and support activities. The demo stage was right in the middle of the tech hall, so observers standing in front of the different vendor booths were able to watch while also continuing to tour the hall.

Bulletproof Mocha Mousse
Serves 8
Time: 1 hour plus 6 hours refrigeration, divided

Ingredients:

Custard
4 bottles Bulletproof Mocha, room temperature
1/2 cup Bulletproof Collagelatin powder

1 medium avocado, ripe, mashed, covered tightly until ready to use (optional)

Garnish
2 tbsp Raspberry powder*
1 Bulletproof Fuel Bar, any flavor (or high quality chocolate)

Equipment:

Medium saucepan
Whisk
8 – 8 -oz. ramekins
1 – 18″ piping bag fitted with a large star tip
Microplane for chocolate bar
1 large bowl or baking dish, for setting the custard
Rubber spatula
Blender (~6-cup size) with lid
Flour-sugar sifter-shaker for garnish

Procedure:

1. Whisk together 2 bottles of Mocha and the Collagelatin powder in the medium saucepan set over medium heat.
2. Whisk and heat slowly just until all of the Collagelatin has dissolved, and do not let the mixture boil.
3. Remove saucepan from heat
4. Whisk in remaining Mocha.
5. Pour mixture into the large mixing bowl. Cover with plastic wrap, laying the wrap gently against the surface of the custard (prevents a dry skin from forming).
6. Refrigerate at least 4 hours or until firmly set.
7. While waiting, make the raspberry powder*
8. When the custard is set, remove from refrigerator. Cut into manageable scoops for easy transfer.
9. Peel and mash the avocado.
10. Combine the avocado and the custard in a clean blender, filling the volume of the blender about half-way. You may need to do your blending in batches.
11. Carefully pulse the blender, making sure the lid is placed firmly.
12. Blend until smooth, pulsing to avoid burning out the engine. Custard will loosen while blending, so keep mixing to a minimum.
13. Transfer each batch into the large mixing bowl, ensuring that the avocado and custard are mixed together and are smooth.
14. Repeat with remaining custard and avocado. End by mixing the batches together in the large bowl, making sure no streaks of avocado remain.
15. Scoop the mouse into prepared piping bags, but don’t press the filling to the tip yet.
16. Refrigerate 1 hour to set up and cool down.
17. Pipe in a rosette pattern into ramekins.
18. Refrigerate until ready to serve.
19. Garnish with chocolate bar shavings and a sprinkle of red raspberry powder.

*Raspberry powder

1 pkg freeze-dried raspberries
Clean spice/coffee grinder
Mesh sieve or flour sifter

1. working in batches, grind the raspberries into a fine powder, shaking the grinder to make sure all the chunks are ground
2. Sift out the seeds by sieving the powder over a clean paper towel. Carefully fold the towel in half and use it as a funnel to sprinkle into the sifter/duster. Ready to garnish!

Special thanks to the Bulletproof Events team for including me in the lineup! Check out the Bulletproof blog for more delicious recipes.