1. Melt the chopped dark chocolate in a heatproof bowl set over gently simmering water, stirring until smooth and glossy. Remove from heat and let it cool for 5–10 minutes. The chocolate should be fluid but not hot.
2. Pour the aquafaba into a clean bowl. Using a stand mixer (you can use also hand mixer or whisk), whisk on medium-high speed. Once foamy, gradually add the sugar. Whip until stiff peaks form and the mixture looks white, glossy, and stable.
3. Add about one-third of the whipped aquafaba to the melted chocolate and gently fold to loosen it. Fold in the remaining aquafaba in two additions, being careful not to deflate the mixture.
4. Add zest of one orange and give the mousse one final gentle fold to evenly distribute the citrus aroma.
5. Spoon the mousse into serving glasses or ramekins. Refrigerate for at least 2–4 hours, or best overnight, until set into a rich yet airy mousse.

• Calories: 1304 kj/ 312 kcal
• Protein: 4.7 g
• Carbs: 29.0 g
• Fat: 18.7 g
• Saturated fats: 11.1 g
• Sugar: 24.4 g
• Salts: 0.1 g

Nutritional values are approximate estimates. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.