This super rich mocha chocolate mousse is extremely simple to put together and delicious to eat. Since this recipe is all about chocolate, buy the very best dark, bittersweet or semisweet cooking chocolate available,... such as Callebaut or Valrhona. It’s well worth it. Using firm tofu gives the pudding a rich, dense, mousse-like texture. Don’t use the extra-firm variety, it will set the pudding too hard. This dessert is so rich and chocolatey, it can safely be served to tofu haters; they will never realize they’re eating it.
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. Put into a heatproof bowl set over, but not touching, simmering water in a stockpot. Stir often.
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.
Add the chocolate and tofu to the blender and purée until completely smooth, stopping the machine to scrape down its sides if necessary. Divide the pudding among 8 ramekins and chill for at least 30 minutes. Garnish with chocolate shavings before serving.
If espresso is not available at home, dissolve 2 teaspoons of instant coffee in 1 cup of hot water. Or use decaf if preferred. The coffee needs to be strong.
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.