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.