Cappuccino Mousse Pudding

Directions

1. Place tofu on a plate lined with paper towels.
2. Cover with paper towels and set a cutting board or a weighted plate on top to press out moisture, about 10 minutes.
3. Gently melt chocolate pieces in a double boiler or microwave on LOW, stirring every 20 to 30 seconds until melted.
4. Set aside and cover to keep warm.
5. Mash tofu in a large mixing bowl and puree on high speed with a hand mixer until creamy with no visible bits of tofu, about 30 to 60 seconds.
6. Scrape down sides, if necessary.
7. Tofu can also be pureed in a food processor or blender.
8. Add cocoa and espresso powders and blend on low until incorporated then increase speed to high and puree until well blended, about 30 to 60 seconds.
9. Scrape down sides as needed.
10. Blend in powdered sugar, vanilla and liqueur, on low speed to incorporate sugar then increase speed to high and whip until smooth and fluffy, about 1 to 2 minutes.
11. Spoon mousse into dessert bowls, cover with plastic wrap and refrigerate for at least 2 hours and even overnight.
12. Serve cold as is or garnished with crumbled biscotti.