Place the silken tofu, melted chocolate, chocolate malt powder, and maple syrup into a blender or food processor and puree until completely smooth. This should take no longer than 30 seconds.
Divide the mousse between 4 or 5 glasses or small jars. Chill in the refrigerator for at least an hour. When ready to serve, top with berries, if using, and dust with more chocolate malt powder. The mousse can be prepared up to three days ahead—store covered in the fridge.
