made in small batches by a Belgian Chef in New York
Fresh and Simple | No Artificial Ingredients | Naturally Delicious
Artisanal chocolate mousse, crafted in small batches by a Belgian Chef in New York with the finest ingredients. No artificial preservatives and naturally gluten-free. Fresh and simple, never ever frozen, naturally delicious. Pure magic!
Our mousse comes in three delicious flavors:
WHAT EXACTLY IS BELGIAN MOUSSE?
IT MIGHT BE EASIER TO START WITH WHAT BELGIAN CHOCOLATE MOUSSE IS NOT. It is not loaded with artificial ingredients and it is never made with low-grade chocolate, or low-grade anything. It is not fro-yo, in fact, there’s nothing frozen about it—none of Mojo’s ingredients are ever frozen at any stage in the process. It is not ice cream. It is not pudding.
In French, the word mousse means foam, and it is the light, airy quality from fresh, whipped cream that makes a mousse a mousse. Still, Mojo isn’t just any mousse. It’s certainly not like anything Chef Johan was able to find when he moved to America so he began making the mousse of his childhood and of his memories, real mousse, in small batches for clients and friends. Today, every Mojo begins with that same original recipe and Chef Johan’s craftsmanship.
WHAT’S OUR MOJO?
We believe simplicity is sweet, the freshest ingredients are everything and chocolate is heaven. We believe in keeping things light. We believe in keeping things cool. We believe in family traditions, Belgian artistry and American dreams. We believe in the little things, like our naturally delicious mousse. PURE MAGIC!
How CHEF JOHAN got HIS MOJO
When I moved to NY from Belgium to work as Executive Chef to the Belgian Ambassador to the UN I often served my chocolate mousse in the official lunches and dinners, until it became my signature dessert: secretaries of honorary guests would call in advance for the special dessert request. Soon after, I started receiving orders of my mousse for private events, and that is how it all began.
It was in the kitchen that would spend most of my time, after my parents divorce when I was 6 years old, watching my grandfather Jozef, a local baker in Old Antwerp. Those were the days where everything was made fresh daily and organically sourced from local farmers. I made my very first batch of chocolate mousse when I was 8 years old following “bompa” Jozef traditional techniques and a simple yet secret recipe. It was only later in life that I came to realize that those precious moments next to my grandfather in the kitchen has taught me much more than just great recipes but priceless life lessons, including my standards as a professional Chef.
Mojo—a short cut for Mousse by Johan—brings the magic of those old times, when we would easily source all ingredients from local farmers, when we did not have to worry about weird ingredient names we can not even pronounce or foods that are loaded with preservatives that can last years inside a can. It is in this spirit, that today i invite you to have a taste of my childhood, a taste of real Belgian chocolate mousse, a taste of Mojo: Pure magic!
I hope you enjoy it as it represents my every path to get here. From my Belgian heart to your savory taste buds.
|Ingredients||Dark Chocolate Mousse (Cream, Belgian 70% Dark Chocolate, Pasteurized Eggs and Cane Sugar); White Chocolate Mousse (Cream, Belgian White Chocolate, Cane Sugar and Gelatin); Hazelnut Praline (Cream, Pasteurized Eggs, Hazelnut Chocolate, Cane Sugar, Gelatin and Natural Flavors)|
|Can customer add writing to the cake?||No|