For the mousse:

1. Add the cocoa powder to a bowl and, a little at a time, add the coconut milk, whisking until smooth.
2. Add the tofu to a blender or food processor, along with the cocoa mixture, almond extract, and agave nectar. Blend until smooth. Taste and adjust the seasoning as needed.
3. Transfer the mixture to a bowl.
4. Add the chocolate chips and vegetable oil to a microwave-safe bowl. Microwave in 10-second increments, until the chips have melted. Stir to combine.
5. Fold the melted chocolate chips into the blended mixture and mix to combine.
6. Transfer the mixture to serving bowls or glasses and refrigerate for about 30 minutes.
7. Remove and serve topped with the whipped topping, garnished with toasted almond slivers or coconut flakes and chocolate shavings.

For the whipped topping:

1. Click the link above.