1Melt the chopped dark chocolate in a heatproof bowl set over a gently simmering pot of water, stirring until smooth, then remove from heat and let cool slightly.
2Combine the drained silken tofu, melted chocolate, maple syrup, peanut butter, vanilla extract, and salt in a blender.
3Blend on high for around 1 minute until the mixture is completely smooth.
4Divide the mousse into individual glasses or jars and chill in the refrigerator for at least 2 hours or up to 24 hours.