Erstellt am: 14. 5. 2014 - 12:04 Uhr

Today's Webtip: Science Sweets

Or, how to make a quick, vegan-friendly chocolate mousse with just two ingredients.

Chocolate and water don't mix. Unless you know what you are doing, that is.

Hervé This knows what he is doing. The father of molecular gastronomy is a physical chemist who spent some time thinking about things lime how to cook the perfect egg.

Or how to make a simple mousse. Here is an explanation by Heston Blumenthal

For some fabulous photos and a bunch of other tasty recipes you can find the details at mylittleexpatkitchen.blogspot.co.at