Craving a decadent dessert that gives you a natural energy boost? Forget classic desserts, this dark chocolate mousse infused with shilajit is a true revolution. It combines the intense pleasure of dark chocolate with the revitalizing power of shilajit, offering a unique and beneficial taste experience for your well-being.
Shilajit, this ancient mineral resin harvested in the Himalayan mountains, is a treasure of nature. Known for its energizing, antioxidant, and adaptogenic properties, it pairs beautifully with the bitterness of dark chocolate, creating a perfect balance between indulgence and health benefits. This mousse is ideal as an after-meal dessert, a delicious mid-day treat, or even as a pre-workout snack for a sustained energy boost.
Imagine a smooth, intense chocolate mousse with a subtle earthy touch from the shilajit. Each spoonful is an invitation to travel, a moment of pure pleasure that nourishes your body and mind. Ready to discover this surprising and delicious recipe?
🎬 Discover the Recipe in Video
Ingredients
Serves 4:
- 200g of dark chocolate (minimum 70% cocoa)
- 4 fresh eggs
- 50g of icing sugar
- 1 pinch of salt
- 1/4 teaspoon of Purlema' shilajit resin (approximately 0.5g)
- A few fresh raspberries (for decoration, optional)
Instructions
- Melt the dark chocolate in a double boiler or in the microwave. Be careful not to burn it. Stir regularly until you obtain a smooth and glossy texture.
- Separate the egg whites from the yolks.
- In a large bowl, whisk the egg yolks with the icing sugar until the mixture turns white and becomes frothy.
- Gently fold the melted chocolate into the egg yolk and sugar mixture.
- Dilute the Purlema shilajit resin in a teaspoon of hot water. Add this mixture to the chocolate and mix well for even distribution.
- In another bowl, whisk the egg whites until stiff peaks form with a pinch of salt.
- Gently fold the beaten egg whites into the chocolate mixture in several stages, lifting the mixture from the bottom up so as not to break them.
- Divide the mousse into individual ramekins.
- Refrigerate for at least 3 hours, ideally overnight, to allow the mousse to set properly.
- Decorate with fresh raspberries just before serving (optional).
Chef's Tips
- For a lighter mousse, use eggs at room temperature.
- Vary the pleasures by adding a pinch of Espelette pepper to the melted chocolate for a spicy touch.
- Replace icing sugar with coconut sugar for a lower glycemic index.
- For a vegan version, use vegan dark chocolate and replace the eggs with aquafaba (chickpea cooking water) whipped into a meringue.
- Feel free to visit our recipe blog for more inspiration.
Conservation
This chocolate and shilajit mousse can be kept in the refrigerator for 2 to 3 days in an airtight container.
Shilajit is a powerful adaptogen. Consult your doctor before adding shilajit to your diet, especially if you have pre-existing health conditions or are taking medication. For more information on the benefits of shilajit, visit our information blog .
To discover our other lifestyle and wellness articles, visit our lifestyle blog .
