Vegan Chocolate Mousse

This is REALLY good. And easy!

Chocolate Mousse
1 package of silken tofu (~12 oz) I usually use soft, but firm is interesting and good.
10 oz vegan dark chocolate chips, about one small package. Many dark chocolate chips are vegan; check the ingredients.
3 tablespoons maple syrup
1 tsp. vanilla extract
Directions:
Blend tofu (preferably at room temperature) in food processor, blender, or with hand mixer until just smooth.
In a double boiler, melt chocolate chips with a tablespoon or two of water over low heat. Stir constantly.
Add maple syrup and vanilla to melted chocolate and combine.
Mix with tofu until creamy.
Pour into very small serving dishes or glasses, cover with saran wrap and put in fridge- this stuff is rich!!

Nice with fresh raspberries. I’ve considered making this with some kind of liqueur, but haven’t gotten around to it yet

Update:
Recently I’ve been cutting the chocolate down to about 1/3 or 1/2 the amount, and adding 3 tablespoons of triple sec (because I had some in my fridge, Grand Marnier is probably more deluxe). It is a little lighter and quite delicious.