Combine almond milk, chocolate, and cocoa in small saucepan. Cook over medium heat, stirring occasionally, until chocolate melts. Transfer to bowl and stir in 1 tsp grated orange zest. Cool completely.
Fold whipped topping gently into chocolate mixture until smooth. Cover and chill until set, about 2 hours. (Makes about 2 1/2 cups.)
Spoon into 6 small serving bowls, top with mint and additional orange zest, and serve with raspberries.
