Love and Olive Oil - Eat to Live. Cook to Love.

Salted Caramel Chocolate Mousse

Salted Caramel Chocolate Mousse with Red Currants

Can we start posting decadent desserts again?

Not that it stopped me before, but it seems like there is about a 25 day period in the food blogosphere where every recipe is kale or quinoa or chia something.

And then about 3 weeks into January, the healthy recipes slowly start to disappear, replaced with the super bowl snacks and Valentine’s day desserts. Apparently our willpower has a 25-day statute of limitations. Your seemingly strong resolutions are no match for cheese dip and chocolate mousse.

And there’s no shame in that. I’ve never been one for resolutions anyway, preferring to allow myself to indulge in moderation. For as soon as I tell myself I CAN’T have something, that’s all I’m going to think about until I cave in.

So for me, making a batch of incredibly decadent (and I mean, whoa) chocolate mousse on a Monday afternoon isn’t breaking any rules, in fact, I think it should be encouraged. Allow yourself something sweet, something decadent every now and then, and you’ll be a happier person for it.

Decadent Salted Caramel Chocolate Mousse

And let me just say, if you’re going to indulge, this is the ultimate way to do it. It’s a true chocolate mousse, meaning, yes, raw eggs, but you’re not going to be able to replicate the heavenly texture any other way. If that makes you squeamish, seek out whole pasteurized eggs and you’re good to go.

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