Tofu Mousse, Chocolate or Mocha

4–6 small ramekins

Ingredients

10.8–16 ounces organic silken tofu, room temperature, drained Mori-Nu shelf stable or 365 brand refrigerated
1 cup dark chocolate, chips or bar coarsely chopped 6 ounces; Guittard 72% with coconut sugar or Hu's Dark Chocolate Gems
3 tablespoons liquid (either unsweetened oat or almond milk, a shot of espresso cooled to room temperature, or a combination)
1 tablespoon maca powder optional
1 teaspoon vanilla extract
1 pinch Kosher salt or Maldon

Instructions

Using either a double boiler or a bowl set in a pan of simmering water, melt the chocolate, stirring occasionally. Remove from heat and let cool to room temperature.
Place the tofu, melted chocolate, oat/almond milk/espresso, maca (optional but the malted flavor is really good here and in smoothies), vanilla, and salt in a blender or food processor and purée until smooth. Pour into individual serving ramekins or 4-ounce canning jars. Cover and refrigerate for at least 1 hour before serving.

Recipe Notes / Tips

The sweetness of the chocolate carries this recipe, but if you would like it sweeter, add a liquid sweetener, either maple syrup or simple syrup made from cane sugar. Start with a tablespoon or two and go from there.
I've experimented with adding gelatin and agar agar, but I don't find it necessary with chocolate, as it sets up nicely without the thickeners.
There is a Mark Bittman recipe than uses ¾ cup simple syrup for this amount of tofu and chocolate, which seems like quite a lot to me. In the recipe comments people have mentioned using zero added sugar (that guy adds a splash of cognac which sounds like a great idea!) or reducing from ¾ to ¼ cup, so it seems like recipes like this can be modified to please every palate.)