Melt the dark chocolate chips in a microwave safe bowl in 30-second bursts, stirring in between until completely smooth. Set aside to cool slightly.
Drain the silken tofu and place it into a food processor or high speed blender.
Add the maple syrup, vanilla extract, unsweetened cocoa powder and a pinch of sea salt to the tofu.
Blend everything on high speed until the mixture is perfectly smooth and has no graininess left. Pour the melted dark chocolate into the blender and process again until the chocolate is completely combined with the tofu mixture.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Transfer the chocolate mixture to a large bowl and gently fold in the whipped cream using a spatula until no white streaks remain.
Divide the mousse into small serving glasses or ramekins.
Chill the glasses in the refrigerator for at least two hours to allow the mousse to set firmly before serving.
