Melt the chocolate in a double boiler, in a saucepan over low heat or in the microwave at 30-second intervals (read notes below).
Transfer the chocolate to a mixing bowl and let it cool for 10 minutes. Make sure to wait the recommended amount of time.
In the meantime, drain the chickpeas and collect the juice by placing a fine-mesh sieve on top of a mixing bowl. Weigh 120 grams of aquafaba. Whip it with an electric hand mixer for AT LEAST 7 minutes (see notes).
Gently fold the aquafaba foam into the melted chocolate (see step-by-step pictures in post above).
Transfer the mixture to small single-portion ramekins and put them in the fridge for at least 4 hours or preferably overnight.
Serve with coconut cream, fresh fruit, more chocolate or any topping you love.