Remove the tofu from its package and drain off the liquid. Place the tofu on paper towels or in a clean kitchen towel and gently press to remove excess moisture. If using cream cheese or coconut cream instead, scoop out the cream. Let the tofu or cream come to room temperature while you melt the chocolate.

Melt the vegan white chocolate chips or cacao butter. Microwave: place in a microwave-safe bowl and heat in 20–30 second intervals, stirring between intervals, until just melted and smooth. Stovetop: melt in a heatproof bowl set over simmering (not boiling) water, stirring until smooth. Avoid overheating.

Let the melted chocolate cool briefly until warm but not hot (a few minutes) so it won’t cook the tofu/cream when combined.

Add the drained room-temperature tofu (or cream), the melted white chocolate or cacao butter, and the 1 tablespoon sweetener to a blender or food processor.

Blend on medium-high until completely smooth and creamy, about 1–2 minutes. Stop to scrape down the sides as needed and blend again so no lumps remain.

Spoon or pour the mousse into cups or ramekins. You can enjoy it immediately for a softer texture, or refrigerate until cold and firmer (at least 1 hour).

Store leftovers covered in the refrigerator for up to five days.