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Melt chocolate: Add the semisweet chocolate to a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until completely melted. Set aside to cool slightly while you blend the other ingredients.
Blend tofu: Add the silken tofu to your food processor. Sift in the powdered sugar and cocoa powder to ensure no lumps. Then add the vanilla bean paste, instant coffee (if using), and pinch of salt. Blend until completely smooth, scraping down the sides of the food processor as needed.
Add in chocolate: Add the melted chocolate into the blended tofu mixture and blend until incorporated and smooth, scraping down the sides of the food processor as needed.
Adjust to taste: Give the mousse a taste and add more sweetener or salt if you like.
Chill: Transfer the mousse into a sealable container, or into a few containers with lids for individual portions. Refrigerate for at least 2 hours — but preferably overnight — to allow it to set.
Enjoy: Serve this mousse with a dollop of coconut whipped cream, chocolate shavings, and a handful of fresh berries. For special occasions, garnish with a sprig of fresh mint.