About this recipe: I am a chocolate mousse lover and have no food allergies whatsoever and yet, I still choose to make this egg free chocolate mousse over regular mousse. I choose this mousse because of its light and creamy texture. The flavour of the chocolate seems to be heightened which I find is sometimes lost among the egg and cream taste of other mousse I have tried. The texture of the mousse varies greatly depending on duration of chilling; for a light and airy mousse, chill for 2 hours, just until it has set and does not move too much when wiggled. If you want a denser, richer mousse then chill overnight. This recipe will serve four generously and six will be no problem.
If you have a restricted diet, substitute the regular chocolate chips for vegan and/or gluten free chips or chocolate bar chopped up. Replace the milk with coconut or almond milk and remove the maple syrup or honey if your paleo diet does not allow. Usually tofu is gluten free, but give a quick double check to make sure.
If you cannot find silken tofu, regular tofu will work reasonably as well, but the end result texture may be a little different.