Get rid of the water from the tofu. Place the tofu on a cheese cloth on the top of a bowl. Water will drain off, You get the tofu crumble
Heat the dairy-free milk, brewed coffee, and maple syrup, in a small saucepan over medium-low heat until simmering hot.
Put the tofu in a high-performance blending appliance. Add the chocolate chips. Pour in the simmering dairy-free milk mixture and process for 30 seconds to 1 minute, or until completely smooth.

Spoon the mixture into four medium-sized dessert dishes or eight small cups, and refrigerate for 4 to 24 hours. Serve chilled with whipped cream or a generous dollop of optional Vegan Tangerine Whipped Cream Topping spooned on top (recipe below).

Vegan tangerine whipped topping
To soak the cashews, put the raw cashews and ¼ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.
Put the soaked and drained cashews, tofu, tangerine (or orange) juice, and maple syrup in a blender container. Blend for 30 seconds, or until completely smooth, adding a bit more juice if needed to achieve desired consistency. Cover and refrigerate for 2 hours, or until well chilled

Top the mousse with desired amount of tangerine whippingYou may shave a chocolate bar, top the mousse with the shavings. You may also top with dry roasted chopped nuts (optional)