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Melt the dark chocolate. Add the chopped dark chocolate to a double boiler. Melt the chocolate over medium heat. Remove from the heat as soon as the chocolate is melted. You don’t want to overheat it. Set aside.
Blend the tofu. Add the silken tofu, powdered sugar, cocoa powder, vanilla extract, instant coffee, and salt to a blender. Blend until smooth.
Add the chocolate. Then, pour the melted dark chocolate into the blender. Blend on high speed for 15-20 seconds or until completely smooth. At this point, taste the mixture and adjust the sweetness and saltiness to your liking. Note: The mousse will still taste a bit of tofu - it's normal. The flavor will disappear after a night in the refrigerator.
Transfer to ramekins. Finally, divide the mousse between ramekins and refrigerate for at least 6 hours.