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Melt the chocolate: Melt the chocolate gently in the microwave (in 20–30 second bursts, stirring between) or over a double boiler. Let it cool slightly so it’s warm but not hot.
Blend until silky: Add the silken tofu, melted chocolate, 2 tablespoons maple syrup, vanilla, salt, and espresso powder (if using) to a blender, food processor, or the cup of an immersion blender. Blend until completely smooth, scraping down the sides as needed. Taste and add 1 more tablespoon of maple syrup if you want it sweeter.
Chill (optional): Spoon into ramekins or small serving dishes. Chill for at least 1 hour for a thicker mousse texture. Or enjoy right away for a softer, pudding-like texture.
Serve: Serve chilled, plain or with your favorite toppings.