Finely grate the baking chocolate or chop it with a knife. Melt half in a bain-marie. Add the other half and turn off the stove. This will keep the chocolate from getting too hot. Meanwhile, let the Silken Tofu drain in a colander.
In a bowl, mix the Silken Tofu and vanilla sugar until smooth. Slowly mix in the melted chocolate.
Whip the soy cream, ideally straight from the fridge, with a whisk or hand mixer until stiff peaks form. Blend starch and icing sugar and add to the cream while mixing for a smooth, stiff consistency.
Gently fold the whipped soy cream into the chocolate mass. Divide the mousse into 4 bowls and let rest in the fridge for at least 60 minutes.
Serve with fresh berries (optional).
