Chapon et la Chocolaterie du Bac: The Best Mousse au Chocolat in Paris
If there’s one thing we’ll gladly jump on a metro and cross town for in Paris, it’s a delicious mousse au chocolat. And tucked away on rue du Bac in the 7th arrondissement is a little shop with unusually good chocolate: Chapon et la Chocolaterie du Bac. This isn’t your average chocolate boutique. Here, mixed in with all the fine chocolate treats, you’ll find a chocolate mousse bar with individual servings in a humble paper cone cup. It’s a rich, velvety mousse au chocolat with several different flavors from which to choose. So if you find yourself strolling through Saint-Germain-des-Prés, this decadent detour is a must.
Other Chapon locations in Paris
- Chapon et la Chocolaterie de l’Eglise – 34, rue de Saint Sulpice 75006 Paris
- Chocolats Chapon – 52 Av. Mozart, 75016 Paris
A little history about Patrice Chapon – the man behind the chocolate
Patrice Chapon didn’t start his culinary career in a chocolate kitchen—he actually began as an ice cream maker for none other than Buckingham Palace. But after a visit to the chocolate hall at Harrods in London, he was inspired to pursue what would become his life’s passion: chocolate.
Back in France, he began making chocolates in the basement of his parents’ home in a quiet suburb of Paris in 1985. Within a few years, his confections gained popularity, and he opened his first workshop. By 1993, he had his own storefront—right next door to that original workshop in the town where he grew up.
In 2001, Chapon opened his first boutique in Paris, followed by a second location in 2005. Unlike many chocolatiers, he sources his cocoa beans from around the world and roasts them himself—an uncommon practice that speaks to his commitment to flavor and craftsmanship. He also avoids using additives like soy lecithin and extra cocoa butter, making his recipes truly pure and artisanal.
In 2023, the brand was acquired by FrenchFood Capital. Whether this leads to global expansion or simply more boutiques across France, one thing’s for sure: we’ll be stopping by every time we’re in Paris for our paper cone fix.
The popular rise of mousse au chocolat
Chocolate mousse has long been a staple of French cuisine, but it truly began its rise to international fame after World War II. As French chefs emigrated to the U.S. and opened restaurants, mousse au chocolat became a go-to dessert—made in large batches each morning and served to delighted diners every night. Its simplicity, elegance, and rich flavor made it an instant classic.
A fun fact about mousse au chocolat
Believe it or not, in the early 19th century, chocolate mousse was charmingly referred to as mayonnaise de chocolat. It may not sound appetizing now, but thankfully the name didn’t stick—though the popularity sure did!
Mousse vs. pudding: what’s the difference?
At first glance, chocolate mousse and chocolate pudding might seem like siblings from the same dessert family. But there are key differences. Mousse is lighter, fluffier, and often made with whipped egg whites or cream for that airy texture. Pudding, on the other hand, is thicker and denser, typically made with milk, sugar, and a thickening agent like cornstarch or gelatin. Both are delicious, but when in Paris, always choose mousse.
Bringing a taste of Paris home
When we returned home from Paris, we couldn’t stop thinking about the mousse au chocolat from Chapon. So, naturally, we tried to recreate it in our own kitchen. While it definitely does not match the magic of eating it fresh from a paper cone in Paris, our version is still pretty irresistible. You can find the recipe over on our sister site right here—it’s simple, rich, and perfect for when you’re dreaming of Paris from afar.
