An exclusive recipe from Mark Hix: The Collection

Mark Hix’s The Collection marries together food and art in perfect harmony. The celebrated chef, restaurateur and food writer has gathered together his finest recipes, reflecting his philosophy towards British food, while showcasing his unerring ability to reinvent even the most traditional dishes with a contemporary touch.  With illustrations from Mark’s personal collection of leading contemporary art including Tracey Emin, Sarah Lucas and many more, as well as photography from award-winning food photographer Jason Lowe and a cover by Michael Craig-Martin.

Mark has kindly shared a delicious Chocolate Mousse recipe from this collection with us. This indulgent but simple recipe is the perfect way to impress your loved one this Valentine’s Day.


Chocolate Mousse

250g good-quality dark chocolate, about 70% cocoa solids, broken into small pieces
50g unsalted butter, softened
6 very fresh medium eggs, separated, plus 3 extra egg whites
40g caster sugar
Chocolate curls (shaved from a block of chocolate with a peeler), to serve

Melt the chocolate in a heatproof bowl over a pan of simmering water, stirring every so often and making sure the bowl isn’t touching the water. Remove from the heat and beat in the butter, using a whisk or spoon, until smooth. Beat the egg yolks in another bowl and set aside.

In a clean, grease-free bowl, whisk the egg whites until frothy but not stiff, using a mixer or an electric whisk on a medium-high speed. Add half the sugar and continue whisking on a low setting until stiff. Add the rest of the sugar and whisk until the egg whites stiffen up further. Now fold in the beaten egg yolks using a metal spoon.

Carefully stir half of this into the chocolate mixture, using a whisk, then fold in the rest with a large spoon until evenly combined. Pour into a large serving dish and leave to set for a couple of hours, or overnight.

To serve, scoop a portion of mousse onto each serving plate and finish with chocolate curls.

Mark will be joining us at the Festival on Friday 7 March at 6.15pm to talk about the inspiration that lies behind his latest collection, as well as his life as a successful restaurateur. Book now.

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