Melt the chocolate chips using a double boiler or in the microwave in 30-second intervals until smooth.

Place the drained silken tofu into a high-speed blender or food processor.

Add the melted chocolate, maple syrup, vanilla extract, and sea salt to the blender.

Process the mixture on high speed until completely smooth and aerated, approximately 2 minutes.

Transfer the mousse into individual serving ramekins.

Refrigerate for at least 1 hour to allow the mousse to set before serving.