Mocha mousse pots

Instructions

1. Break the chocolate into pieces and put into a microwave-safe bowl. Cover and melt in the microwave, then set aside to cool.
2. Drain the excess liquid from the tofu and pat dry with kitchen paper. Put into a food processor with the cocoa powder, cooled espresso, agave syrup and vanilla extract.
3. Blend until smooth, then add the melted chocolate and pulse until combined. Divide the mixture between 4 small dessert glasses and pop into the fridge to chill until ready to serve. Grate or shave over 5g vegan dark chocolate before serving.