Add the chopped chocolate to a microwave-safe bowl. Microwave at 50 percent power for one minute. Stir and repeat until the chocolate is melted. Set aside to cool.
Add the aquafaba to a bowl along with a pinch of cream of tarter. Use an electric hand mixer to whip the aquafaba until it reaches the soft peak stage.
Add in 1/3 of the melted chocolate and fold to combine. Add in the second third and fold. Finally, fold in the remaining chocolate. Place in the refrigerator to chill for 4 hours.
Step 3: In another microwave safe bowl, melt the chocolate using the same method as for the mousse. Add in the maple syrup, sugar, oil, and vanilla and stir to combine.