In a medium saucepan, bring 2 in [5 cm] water to a simmer. Place the tofu, vanilla, and ¼ tsp salt in a blender and puree on low speed until smooth, scraping down the sides with a spatula if needed.
When the water is simmering, place the chocolate chips in a medium heatproof bowl that will fit in the saucepan over the simmering water without touching it. Turn the heat to low and melt the chocolate, stirring, until smooth, 2 to 3 minutes.
Allow the chocolate to cool slightly, then pour into the blender. Puree until smooth, scraping down the sides if necessary, until the tofu and chocolate are combined. Taste and add the maple syrup if desired. Taste once more and add a pinch of salt if needed
Divide the mixture evenly among six ½-cup [120-ml] ramekins. Garnish with berries before serving.