Melt chocolate with low heat in a double boiler or in microwave.
As chocolate melts measure out rest of ingredients and place into food processor.
Pat tofu dry with paper towel to absorb excess moisture and place into food processor.
Once chocolate is melted add to food processor.
Blend all ingredients together in food processor for a couple of minutes.
Stop to scrape down sides to incorporate any large chunks of tofu or chocolate and blend again.
OMG that was so hard!
Pour mousse into 6 cups or 12 shot glasses.
Chill for 1-2 hours and serve.
Mousse will keep for 4-5 days.