Since a few people have asked for this, here is a recipe I made up recently. For various reasons, I was trying to make an ersatz mousse that wouldn’t involve cream or eggs. This turned out edible and tasty!
Break up a package of medium-firm or firm tofu (a pound / 454 g.) and put it in the blender along with four tablespoons of sugar (or more to taste) and some vanilla. I had also added lemon juice, based on a recipe for a tofu ersatz whipped cream, but I think for chocolate this should be left out. (However, if making a fruit mousse, do put it in.) Add a pinch of salt. Blend. You’ll probably have to stop frequently and poke the chunks down to the blades, if your blender is like mine. Blend it until it’s an even consistency. I used medium-firm; next time I’ll try firm, I think.
In a saucepan over a copper heat diffuser, or in a double boiler, heat one cup of skim milk with four ounces of semi-sweet baking chocolate in it, and a generous dash of whatever spice you like with chocolate, such as cinnamon, nutmeg, or cardamon, stirring frequently, until the chocolate is melted and blended into the milk and the milk is steaming.
As the milk gets close to being done, sprinkle two packages of gelatine over a third of a cup of cold water and stir. Once that’s dissolved and the milk is heated, pour it over the milk, stir in, and add that to the tofu in the blender. Blend some more, then pour into a nice serving dish and chill until set.
I want to try a fruit one, too. For that, I would use the blender to blend up mangoes, peaches, strawberries or whatever with the tofu, until smooth, then put two or three packages of gelatine in the cold water (probably three, since the fruit would add more volume to the dish that would have to be set), add to maybe half a cup of hot orange juice to dissolve, then add fruit and gelatine/juice to the blender-slurry.
It’s tasty, it’s nearly cholesterol-free, and it’s not entirely unlike something involving lots of whipped cream.