After purchasing Aleksandra Crapanzano’s Gâteau in 2022, I eagerly awaited her next new cookbook. Chocolat: Parisian Desserts and Other Delights arrived in 2025 and, in my opinion, equals Gâteau. One recipe in Chocolat—Mousse au Chocolat Rapide—has become one of my go-to desserts. The mousse comes together really fast—it isn’t called rapide for nothing—and holds for up to 36 hours in the refrigerator. Crapanzano writes “I couldn’t possibly count the number of times I’ve turned to this improbably terrific recipe...it can easily be made one morning and served the next day.”
For this recipe Crapanzano suggests using chocolate with a cacao percentage between 55% and 62% to achieve its perfect texture. She recommends Valrhona Équatoriale 55% or Oriado 60%. Valrhona chocolate isn’t cheap and can be hard to find. However, having made the mousse with other more affordable brands (i.e., Guittard and Scharffen Berger), I agree that Valrhona is worth the splurge if your budget allows. I bought my 1kg bag of Équatoriale directly from Valrhona’s website.
The following recipe serves 6. The parentheticals are mine because I prefer to scale certain ingredients.
200 grams / 7 ounces dark chocolate, between 55% and 62% cacao, broken into pieces
The grated zest of half an organic orange
1/8 teaspoon (.25 grams) freshly ground black pepper
1/3 cup (80 grams) whole milk
2 tablespoons (25 grams) granulated sugar
2 tablespoons (25 grams) buttery extra-virgin olive oil
2 tablespoons Grand Marnier
1 cup (240 grams) heavy cream or crème fraiche, or a mixture of the two
Maldon flaky sea salt, optional
Blitz the chocolate in a food processor until finely ground. Add the orange zest and black pepper and process to combine.
Bring the milk and sugar to a lively simmer in a small saucepan. Turn the food processer on and, with the motor running, pour in the hot milk through the chute. It will take about 20 seconds to melt the chocolate. With the motor still running, pour in the olive oil and Grand Marnier. Once the mixture is smooth, turn off the machine and let the chocolate mixture sit for 10 minutes to cool slightly.
In a stand mixer or using electric beaters, whip the cream until it just starts to hold a soft shape. Scoop out about a quarter of the whipped cream, add it to the chocolate mixture and pulse until combined. Then, using a silicone spatula, very gently fold the chocolate mixture into the whipped cream until just incorporated; use a light touch.
Spoon the mousse into six ramekins, teacups or coupe glasses. Refrigerate for at least an hour, and up to 36 hours.
Sprinkle with a pinch of flaky sea salt, if so desired.
I add the sea salt because it adds a nice textural contrast. Crapanzano writes that “rum, bourbon, Cognac or simply a spoonful of espresso can stand in for the Grand Marnier and zest.” I like to use coconut rum—and keep the orange zest—because I love its flavor. I finely chop the chocolate before adding it to the food processor. Processing pieces of chocolate, even if broken up, makes a disconcerting racket.
A small 50ml ladle works like a charm when transferring the mousse into its individual serving vessels. I usually put the mousse into small glass pudding cups or Japanese soba cups.
I hope you enjoy this mousse as much as I do. I highly recommend all of Aleksandra Crapanzano’s cookbooks. She writes clear, concise recipes. Check out her The London Cookbook (2016) and Eat. Cook L.A. (2019). Both books are exceptional.
