In a food processor, puree tofu. Set a strainer over a bowl. Line the strainer with a double layer of cheese cloth. Pour the tofu into the lined strainer. Set the tofu in the refrigerator to drain for one hour.

Puree the strained tofu, tofu cream cheese, few drops of lemon juice and confectioners' sugar. Transfer into a bowl and fold in melted chocolate, cinnamon and cayenne. Transfer into individual ramekins.

Top with a small dollop of soy whipping cream (note: cream may wilt if piled too high). Garnish with shaved chocolate.