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Place the chocolate into a small pan over a low heat and cook until melted, being careful not to overcook and burn the chocolate.
Once melted, remove from the heat and leave to cool a little.
To make the mousse, place the tofu, melted chocolate and milk into a blender (or food processor) and blitz until smooth.
Once smooth, divide the mixture between 4 glasses, and place in the fridge to set for 4 hours or until ready to serve.
Once ready to serve, top with fresh raspberries.