Line a medium bowl place a tea towel/cheese cloth. Place silken tofu and bunch up to squeeze out excess moisture.
Place tofu and all ingredients except for the melted chocolate into the blender. Blitz for 1-2 minutes till completely smooth. It should be slightly thick.
Add the melted chocolate and pulse till smooth. Taste to adjust flavors (we added extra: 4 heaping tbsp cocoa powder and ¼ + ⅛ cup maple syrup to intensify the chocolate flavor and the sweetness to balance it out)
Divide into separate bowls/cups (small espresso cups are ideal because the mousse is very filing and rich).
Fridge for at least 15 minutes and serve with cookies/nuts/berries.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/01/10/dark-chocolate-tofu-mousse-w-almond-florentines-2/