Place the chocolate in a heatproof bowl over a saucepan of simmering water and stir occasionally until the chocolate has melted. Set aside to cool to room temperature.
Place the tofu, maple syrup and vanilla in a small food processor and process until smooth. Add the cooled chocolate and process again until smooth.
Divide between 4 x ½-cup-capacity (125ml) cups and refrigerate for 20 minutes. To serve, top with berries, figs or fruit, extra maple syrup and chocolate.