Microwave chocolate in microwavable bowl on MEDIUM-HIGH (50%) for 1 to 3 minutes, stirring occasionally until melted and smooth.
Puree tofu in food processor; add melted chocolate and powdered sugar and instant espresso powder, process until completely blended, scraping sides down. Add vanilla; blend well.
Spoon mixture into Pots de Creme cups or small custard cups.
Chill 1 hour or until set. Garnish with whipped cream and shavings. Let stand at room temperature for 15 minutes, uncovered, before serving (to enhance the flavor).