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 Whisk
a Bowl in which to cool the chocolate: A metal one is good for cooling the chocolate quickly in the refrigerator.
a Sheet of Parchment Paper
Dessert Glasses of 1-cup capacity: tulip sundae or parfait glasses, for example
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 Hand Mixer or a Standing Mixer and Whisk Attachment
a Spatula
a Small Measuring Cup

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…just beyond the medium stage where the cream holds its shape only briefly before a tip curls over.
Fold in 1/2 cup of homemade apple juice concentrate (120 ml) and the vanilla. Whip the cream again just long enough to firm it up a little.
Fold in the chocolate mixture.
Arrange the sundae glasses on the table and use a small measuring cup and a spatula to divide the mousse among 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.