Of course, we can always count on Isa Moskowitz and Terry Hope Romero of the PPK and Vegan Cupcakes Take Over the World for some fabulous pareve and vegan / egg-free recipes (posted in the Jewish Exponent):

Ingredients:

2 packages (2.3 oz.) extra-firm silken aseptic tofu, such as Mori-Nu, drained of excess liquid
1/4 cup plain soy milk
2 Tbsps. agave syrup or maple syrup
1 tsp. vanilla extract
1 package (12 oz.) semi-sweet chocolate chips

1. Crumble tofu into a blender.
2. Add the soy milk, syrup and vanilla. Purée until completely smooth. Set aside.
3. In a double boiler, melt the chocolate chips. Use a rubber spatula to mix the chocolate as it melts. Once melted, remove from heat and let cool for 5 minutes, stirring occasionally.
4. Add the chocolate to the tofu and blend until combined. Use the spatula to scrape down the sides of the blender every so often.
5. Transfer mousse to an airtight container.
6. Chill for 1 hour before frosting cupcakes.

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