First start by melting the chocolate in the microwave in 30-second intervals, stirring between each time in order to not burn the chocolate. Keep going until the chocolate is melted, and set aside to cool at room temperature.
In your food processor, blend the extra firm silken tofu and the honey until very smooth, then add a pinch salt and the melted chocolate and blend well until everything is combined
Scoop your ramekins into your mini mason jars, and refrigerate for 30 minutes.
Garnish with your favorite toppings and enjoy!
The tofu mousse leftovers can stay in the fridge for up to a week!