Purée ricotta in a blender until very smooth. Transfer to a large bowl and set aside.
Whip 1 cup heavy cream with ⅓ cup granulated sweetener until soft peaks form. Set aside.
Boil ¼ cup water on stove top or in microwave. Whisk 2 tablespoons of the water with espresso powder in a small bowl. Whisk remaining 2 tablespoons of water with gelatin in another small bowl until completely dissolved. If it doesn't dissolve completely, heat it in the microwave for a few seconds.
Stir espresso mixture into ricotta, then stir in gelatin mixture. Fold in the whipped cream in three stages. Divide evenly among 6 dessert glasses (or 10 - 12 mini dessert glasses) and chill in refrigerator until set.
Meanwhile, whip 1 cup whipping cream with ⅓ cup granulated sweetener. Mix 1 teaspoon gelatin with 2 tablespoons water, heat to boiling in the microwave until, stirring until completely dissolved. Add to whipped cream mixture and beat until soft peaks form. Gently fold in orange zest.
Transfer whipped cream mixture to a piping bag and pipe on top of the chilled coffee mousse desserts. Garnish with shaved chocolate and refrigerate until serving time.