Gently melt the chocolate over a bain-marie, let it cool down to room temperature, then let it rest in the fridge for about 45 seconds - 1 minute (NOT longer).
Throw the melted chocolate into a high-speed blender jar, add baobab, lucuma, yacon syrup and orange zest and start blending on low speed. While the blender is running, slowly drizzle in the orange juice (and progressively increase the blender speed). You might need to stop to scrape down the blender jar.
After adding all the juice, blend on high speed until the mixture reaches the desired consistency. Let it rest for a while in the fridge.
Pipe the chocolate mousse into small canning jars (you can alternate layers of chocolate mousse and coconut cream) and garnish with dried orange zest.
Remarks: depending on how thick you want your mousse to be, you may decide to add less orange juice.
This recipe was created in cooperation with Stefania from excellent food blog La Tortoise.