Melt the dark chocolate using the microwave (in 30-45 seconds intervals at 350W) or on a baine marie. 

Beat the aquafaba into stiff peaks (this will take around 5 minutes).

Gently fold a bit of whipped aquafaba into the melted chocolate bowl, a couple of spoonfuls at a time, until completely combined.

Scoop half of the chocolate mousse into dessert glasses and place in the freezer. (Make sure to leave the rest of the mousse at room temperature before using it again).

For the raspberry gel add 100 grams of raspberries, the agave syrup, a pinch of vanilla powder or extract, and the juice of ½ a lemon to a pan. Set on medium heat and start squashing the raspberries with a spoon or fork until pureed. Stir well the mixture, then add the agar agar powder and allow it to bubble for a couple of minutes.

Turn off the heat, allow the mixture to cool down for a bit, then pour it over the first layer of chocolate mousse that's in the freezer.

Put the glasses back into the freezer for as little as 5 minutes, then top with a final layer of chocolate mousse, using the remaining mousse that you have kept at room temperature. Pop everything back into the freezer.

For the chocolate sauce final layer simply melt the remaining 25 grams of dark chocolate with the plantbased milk, stir until well combined and pour it over the layer of chocolate mousse.

Decorate your mousses as you like, with fresh raspberries and chocolate shavings.

Chill the mousses in the fridge for at least 1 hour and half before enjoying.