Chop chocolate and set aside in a heat proof bowl. In a pot over medium heat combine the coconut cream and agar agar powder. Bring to a rolling boil for 1-2 minutes then pour over the chopped chocolate. Whisk until well combined and all of the chocolate has melted and been incorporated. Set aside until it reaches room temperature. Once the chocolate and coconut mixture has reached room temperature, whip in a stand mixer for 5 minutes to give it a lighter and fluffier texture. Set aside while you make your aquafaba meringue.
In the bowl of a stand mixer, whip 100 ml of the chickpea water from a can of chickpeas, also called aquafaba until it reaches soft peaks. Aquafaba takes longer than egg whites to form fluffy meringue like soft peaks so let your mixer go for about 10 minutes. Once soft peaks have formed, add in 4 tbsp of sugar while continuing to whip. After you've added in your sugar, fold the meringue into the chocolate mixture in three additions then transfer to a piping bag.
In heart shaped silicone molds pipe the mousse 1/3 of the way up each heart then place a round of the raspberry gelée on top of the mousse. Cover this with another layer of mousse, then top with another disc of gelée, then, cover this and fill the molds to the top with remaining mousse. Set in the freezer overnight until completely frozen solid.