When I moved to New York from Belgium to work as the Executive Chef to the Belgian Ambassador of the UN, I often served my chocolate mousse in the official lunches and dinners until it ultimately became my signature dessert: secretaries of honorary guests would call in advance for the special dessert request. Soon after, I started receiving orders for my mousse intended for private events, and that is how it all began.

Growing up in Belgium, it was in the kitchen that would spend most of my time watching my grandfather Jozef, a local baker in Old Antwerp. Those were the days where everything was made fresh daily and sourced from local farmers. I made my very first batch of chocolate mousse when I was 8 years old following “bompa” Jozef’s 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 had 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 the old times and 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 taste buds. Chef Johan