This super-rich mocha chocolate mousse is extremely simple to put together and a decadent treat. Since this recipe is all about chocolate, buy the very best dark, bittersweet, or semisweet chocolate available — it’s... well worth it. The tofu gives the pudding an appealing mousse-like texture and can safely be served to tofu haters. It’s so rich and chocolate-y that they’ll never realize they’re eating tofu!
Shave off a little of the chocolate with a mandolin or grater for decoration. Set the shavings aside in a cool place. Break the remaining chocolate into pieces. Set heatproof bowl over a pot of simmering water — make sure the bottom of the bowl does not touch the water. Put the chocolate in the bowl and stir often to melt it.
While the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.
Once the chocolate has melted, add the chocolate and tofu to the blender and puree until completely smooth, stopping the machine to scrape down the sides as needed. Divide the pudding among 8 ramekins and chill for at least 30 minutes. Garnish with chocolate shavings and/or chocolate-covered beans before serving.
If espresso is not available at home, dissolve 2 teaspoons of instant coffee in 1 cup of hot water, or brew an extra strong cup of coffee using your preferred method.
For a softer texture, use silken tofu and cut the coffee down to ¾ cup.
This dessert is very rich. If feeding a crowd, use 2-ounce ramekins for 12-16 servings.