Drain the silken tofu and place it into a blender, or put it in a bowl and use a hand blender, and blend until smooth with no lumps
Whisk in the cocoa powder, vanilla extract, maple syrup and icing sugar
Add the melted dark chocolate bit by bit, and mix it in well after each addition
Divide the mixture between your glasses and put them in the fridge to set for at least 30 minutes - the glasses I used have a 250ml capacity
Make the coconut cream by whisking the ingredients together with an electric hand whisk until smooth, then dolloped it on top of the chocolate mousse
Add some raspberries and mint leaves on top to garnish the mousses, and sprinkle icing sugar over the top for an elegant finish
Store leftovers in the fridge and eat within 2 days. You can also freeze the mousse on it's own in a freezer suitable container