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Before you start, take the tofu out of the fridge for at least 30 minutes to 1 hour.
Open the silken tofu, and discard the water in the packaging, you don't need to press this tofu before using it.
In the bowl of a food processor, add the silken tofu, unsweetened cocoa powder, sweetener, and melted dark chocolate.
Blend until it forms a consistent mousse. You may have to stop the food processor a few times, scrape down the sides of the bowl and repeat until all the ingredients come together.
Transfer the mousse into ramekins and top them with coconut yogurt, fresh raspberries, and chocolate flakes, and store them in the fridge for 1 hour before serving.
Film the top of the ramekins to store them for up to 3 days in the fridge.