Yesterday I took a second attempt at working with Irish Moss, a sea plant that is commonly used as a gelling/thickening agent in puddings, ice creams, jellies, etc. Aside from the all the health benefits (high in minerals and great for digestion, among other things), I was interested in the "jell-o" factor for desserts. During my last visit with Carmi, we managed to find some ground moss at the health food store, and proceeded to try Cafe Gratitude's Cacao Mousse with it. Oh dear, was that ever a catastrophe! It was a disgusting combination of chocolate and seaweed that didn't even appeal to the dog.
Moving forward...my mom recently brought me a bag of whole Irish Moss from Halifax and I knew my first project would be to try that mousse again! I rinsed it, soaked it over night, rinsed it again, and soaked longer, totalling almost 24 hours. "This MUST be it!", I thought. It smelled slightly oceany, but I figured it was a long stretch from the ground, unsoaked stuff we used the first time. The end result still tasted and smelled a bit of seaweed, so I doubled all the other ingredients in the hopes of balancing the flavour. It was definately leaps and bounds better than the first batch, but there was still an odd taste lingering. This huge bowl of chocolate looked SO good - dark chocolatey and creamy, with a perfect mousse texture -normally I'd want to dig a spoon into and go to town - well not this time. On the positive side, I was pretty sure I could fix it. The original recipe called for: Irish Moss, water, almond milk, dates, agave, cacao powder, coconut oil, lecithin, vanilla, and sea salt. Today I added a wack of things to about 1 cup of the mousse- shredded coconut, water, macadamia nuts, cashews, more cacao powder, carob powder, more vanilla, and a bit of maple syrup. I am happy to conclude that its absolutely delicious now. Yum yum, I can dig in with a spoon at last! In this Chocolate Chia Parfait, I layered chocolate seaweed pudding layered with sliced bananas, and vanilla chia pudding:
1/4 cup chia seeds
1 1/2 cups almond mylk
2 Tbs maple syrup
1 tsp pure vanilla extract
Stir the ingredients together and let sit for a few hours to over night. The mixture will become thick and jelly-like.
I used the same chocolate pudding to make a "drink", topped with a swirl of coconut whipped cream. Mmmm.
I have a lot more of the original mousse to play with, so I'm thinking a chocolate ice cream would be nice...maybe a berry parfait - if you have any ideas, please let me know! 😀 I'll definately be purchasing some white moss in hopes that it works out better.