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Place broken up chocolate and coconut oil in a glass or metal bowl suspended over a water bath. Make sure the bowl with chocolate does not touch the water underneath.
Allow the water to come to a simmer slowly. Once it does, turn the heat off and allow the chocolate to melt in the residual heat.
Once chocolate looks melted, give it a slow and gentle stir. Take the bowl with chocolate off the heat and allow it to cool down.
Once chocolate is almost cool, drain room temperature chickpea water (aquafaba) into large glass bowl.
Add acid (lemon/ lime juice or cream of tartar) to the chickpea water to stabilize the aquafaba.
Using an electric egg whisk, whip chickpea water into stiff peaks.
Once you reach stiff peaks, start adding sugar, bit by bit, whipping the whole time.
Check that the chocolate has cooled down sufficiently.
Gently and gradually fold a portion (approx. a third) of melted chocolate into whipped aquafaba.
Continue adding the chocolate to the aquafaba in two-three more batches until all of it has been incorporated.
Divide the mixture between 4 glasses.
Put glasses into the fridge overnight for the mousse to set.