Mousse au Chocolat

The method is unorthodox but the result from a taste perspective is authentically “chocolate mousse”.

The less processed ingredient options include: Butter, Chocolate, Milk, Flour, Cream, Vanilla, Fruit.

Equipment

a Food Processor with the Blade Attachment
a Medium-Sized Pot with a Heavy Bottom
a Flame Tamer (aka Heat Diffuser, Simmering Plate) is optional. The pot does not sit directly over the heat source. Some versions of flame tamers are compatible with a smooth-top burner,
a Whisk
a Bowl in which to cool the chocolate: A metal one is good for cooling the chocolate quickly in the refrigerator.
a Standing Mixer and Whisk Attachment or a Hand Mixer
a Sheet of Parchment Paper
Dessert Glasses of 1-cup capacity: tulip sundae or parfait glasses, for example
a Spatula

2 Tablespoons of European-style Unsalted Butter (about 28 g)
2 Ounces of Unsweetened Chocolate (about 57 g)
2 Ripe Bananas
1/4 Cup of European White Unenriched All-Purpose Soft Wheat Flour (about 30 g): or substitute White Unenriched All-Purpose Hard Wheat Flour, which is the standard American variety.
1 Egg
1 and 1/4 cups of Whole Milk (about 295 ml)
1/2 cup of Homemade Apple Juice Concentrate: The link to the recipe is here: Apple Juice Concentrate. (about 120 ml)
2 cups of Organic Heavy Cream (about 480 ml)
1/2 teaspoon Homemade Vanilla Extract: thefoodlessprocessed recipe is here: Vanilla Extract.

Place the pot on the flame tamer and the chocolate and butter in the pot. Over the lowest heat, partially melt them…until the chocolate is completely softened. Remove the pot from the heat.
To the bowl of the food processor, add the bananas, 1/4 cup of the milk, the egg, and the flour. Process until the mixture is smooth and pour it into the pot.
Whisk the mixture to incorporate it with the butter and chocolate. Whisk in the remaining milk.
Return the pot to the burner and cook the mixture until it thickens and bubbles..
Remove the pot from the heat and whisk in the vanilla.
Transfer the chocolate mixture to a bowl and place a sheet of parchment down on its surface. (The chocolate will cool quickly in a metal bowl or container.). Refrigerate it until it is well chilled.

Whip 2 cups of heavy cream (480 ml) to a firm, stable consistency.
Fold in 1/2 cup of homemade apple juice concentrate (120 ml) and the vanilla. Whip the cream again to a quite firm consistency.
Add several big spoonfuls of the stiff cream to the chocolate mixture and fold it in to lighten the chocolate before folding it into the whipped cream.
Fold the chocolate mixture into the cream.
Arrange the sundae glasses on the table and spoon the mousse into them. Divided among sundae glasses, the recipe makes 6 generous desserts.
Cover the desserts with plastic wrap and chill them in the refrigerator for a couple of hours or up to two days.