Chocolate mousse can be vexing: separate the eggs, beat the whites, fold in the chocolate sauce carefully. There are a lot of ways it can go wrong! Fortunately, we've got a quick solution. This is what I like to call a "get out of jail free" dessert.
Molecular gastronomy is the application of science lab techniques and compounds to every day cooking. Check out this quick tutorial on making pearls out of any liquid!