I prefer to make this with freshly home made tofu when possible. Since I make soymilk at home anyways, making tofu is just another step. Turns out sooo creamy and soft!
If you can't make tofu at home, then use silken tofu. In India, the only silken tofu we get commercially is Mori-Nu (yeah, the terribly expensive imported brand.... but hey, for special occasions, this mousse is TOTALLY worth it!)
Most local tofu brands use vinegar to break the soymilk and that makes the texture and taste of the final tofu suitable only for savory dishes. You could try asking at an Asian restaurant if they make their tofu in house and if you can buy some off of them. They'll most likely be using gypsum aka calcium sulphate or nigari aka magnesium chloride to break the milk to get that soft and creamy texture.
1 Package/block firm silken tofu
1/2 C Vegan semi sweet dark chocolate chips or bar broken to small pieces
Pure vanilla extract
Maple Syrup (Sugar can also be used)
Small dash of olive oil
Rum - the good kind
Melt chocolate chips by tempering on a double boiler.
Bring down to room temperature.
Blend melted chocolate, tofu and maple syrup (according to taste) until completely
Add vanilla, olive oil and rum and blend again.
If required, add a splosh of soymilk and blend again until creamy and
The consistency should be like a very thick smoothie.
Transfer into little bowls and place in the fridge (not freezer).
Let it set for at least 2 hours (more if you have time).
The simplest, most delicious vegan mousse eva!! :)