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Position a heatproof bowl over a saucepan of simmering water and gently melt the chocolate, ensuring the bowl doesn't come into contact with the water.
Once melted, remove from the heat and mix in the olive oil, maple syrup and a pinch of salt.
In a separate, grease-free bowl, whisk the aquafaba until stiff peaks form (this process can take around five minutes).
Integrate a spoonful of whipped aquafaba into the chocolate mix to make it lighter.
Subsequently, with great care to maintain its fluffiness, fold the chocolate blend into the remaining whisked aquafaba using a metal spoon.
Distribute between four small glasses or ramekins and place them in the refrigerator for no less than 1 hour to firm up.
As an option to serve, adorn with cherries, an additional drizzle of olive oil, and a sprinkle of salt atop each portion. You may also opt to garnish with toasted hazelnuts or a dollop of creme fraiche according to your preference.