12 1/3 ounces silken tofu, drained
3 ounces dark chocolate, finely chopped (60 to 70 percent cocoa solids)
1/4 cup unsweetened cocoa powder
1/4 cup water
1 tablespoon brandy
1/2 cup confectioners' sugar
fat-free whipped topping (optional)
chocolate shavings (optional)
In a blender, process tofu until smooth.
Combine chocolate, cocoa, water and brandy in a small saucepan over medium heat; stir until melted.
Remove from heat; mix in sugar, a little at a time, until smooth.
Add chocolate mixture to tofu; process until smooth.
Spoon mousse into champagne glasses; cover and refrigerate for at least one hour.
Top with whipped cream and shaved chocolate, if desired, and serve!