Melt the chocolate using a double boiler or microwave until smooth and glossy, then set aside to cool slightly.

In a blender, combine the drained tofu, maple syrup, vanilla, and salt. Blend until completely smooth, scraping down the sides as needed. Add the melted chocolate and blend again until the mixture is uniform and looks like thick pudding.

Divide the mousse among 4 ramekins or small cups. Tap each cup gently on the counter to pop any air bubbles. Refrigerate uncovered for at least 1 hour until set. Serve chilled with desired toppings.