Place chocolate chips and non-dairy milk in a microwave-safe bowl and microwave for 1 minute. Let sit for 2 minutes.
Drain excess water from the tofu. Place tofu, vanilla, and chocolate chip/non-dairy milk mixture in a food processor or blender and process until smooth. Variation: Add a chopped banana to the blender or food processor when you process the tofu and chocolate together.
Transfer into small individual serving dishes and chill for 2 hours in the refrigerator or 30 minutes in the freezer. Serve topped with strawberries and garnished with mint, if using. Stored in a covered container in the refrigerator, leftover Chocolate Mousse will keep for up to 3 days.