Place the tofu in a blender or food processor. Blend until crumbly. Set aside.
In a microwave-safe glass bowl, add the chocolate chips, milk, and cocoa powder.
Microwave in 30 seconds intervals, stirring in between each until the chocolate is melted (about 1½-2 minutes total)
Add the melted chocolate mixture, maple syrup, vanilla, and cinnamon to the tofu in the blender, blend until smooth and small air bubbles form, about 1-2 minutes.
Refridgerate mousse in an airtight container for 1-hour.
Serve with fresh berries and mint.