makes 6 half-cup jars
Using either a double boiler or simply a bowl set in a pan of simmering water, melt the chocolate chips, stirring occasionally. Remove from heat and let cool to room temperature.
Place the tofu, melted chocolate, almond milk, vanilla, and salt in the work bowl of a food processor. Pulse to combine, then purée until smooth. Pour into individual serving ramekins or 4-ounce canning jars. Cover and refrigerate for at least 1 hour before serving.