It is a shame as it is a brilliant resource.
Raymond Blanc’s Chocolate Mousse
Serves 2
100g chocolate
4 egg whites
20g caster sugar
1 tsp lemon juice
Melt the chocolate in a bowl over a pan of boiling water. Do not allow the bowl to touch the water.
Whisk the egg whites and lemon juice until you get peaks.
Add the sugar and whisk again until stiff (the eggs, not you).
Whisk 1/3 of the eggs into the melted chocolate. This has to be done in the warm chocolate bowl otherwise lumps will form.
Fold in the rest of the eggs.
Put into ramekins, martini glasses, whatever.
Chill in the fridge for 2 hours.
Amaze the missus with your genius.
Retire to the bedroom with a wooden spoon and beat until stiff.