Chocolate mousse with candy cane bark

Method to make mousse:
I have used immersion blender, if you don't have it, use any blender. Puree the tofu in the container of immersion blender. Melt the chocolate in a bowl set over a pan of hot water. Stir often until it is well melted and smooth. Make sure it is not overheated. Chocolate is very delicate and can become lumpy or grainy if overheated. Let the chocolate cool for 2 minutes. Add the cooled chocolate to the blended tofu mixture.

Puree it again using the immersion blender. Keep the container in fridge for 3 hours until thickened and chilled.
Method to make candy cane bark:
Line a baking sheet with waxed paper. Make sure the chocolate is chopped in uniform pieces for even melting. Place white and semi sweet chocolate in separate cups or bowls. Melt using the above method. If you wish you can also melt the chocolate in the microwave. Pour semi sweet chocolate onto waxed paper forming 3 to 4 strips depending how much chocolate you are using, leaving 1" space between each.

You can easily make with 2 cups of chocolate on a 9x15" baking tray. Melt white chocolate in the same way and pour into spaces so they touch with semi sweet chocolate. Give a marbled effect with a sharp knife tip or tooth pick. Sprinkle with candy canes and refrigerate until hardened. Break into pieces and store in an air tight container. When the mousse looks set serve it chilled in two cups with some crushed candy cane and the candy cane bark