Use only silken tofu (not firm or extra-firm) for the smoothest, creamiest texture—it blends seamlessly into a mousse-like consistency without grittiness.

Chop dark chocolate into small pieces and melt gently over a double boiler or in short microwave bursts (20-30 seconds), stirring between pulses to prevent seizing and ensure silky smoothness.

Bring tofu and melted chocolate to room temperature before blending together—this prevents the mixture from becoming lumpy and ensures a perfectly uniform, homogeneous mousse.

Use pure vanilla extract rather than imitation, and add an extra ¼ teaspoon to deepen the flavor profile and balance the richness of dark chocolate without needing additional sweeteners.

Refrigerate for at least 2 hours and gently fold in a splash of plant-based milk just before serving to achieve an airy, soufflé-like texture that's lighter than the original blend.