Rich, dark chocolate melts together with silky coconut cream and a touch of coconut oil to form the base of this mousse, deepened with vanilla and a pinch of salt. Whipped egg whites, beaten to glossy, stiff peaks with cream of tartar and sugar, get folded in gently to give the whole thing its signature airy, cloud-like texture. Once divided into glasses and chilled, it sets into something dense yet light at the same time — rich enough to feel indulgent, but with a texture that practically melts on the tongue. A scatter of chocolate shavings or fresh raspberries on top adds a nice bit of color and contrast right before serving. It's an elegant, make-ahead dessert that fits neatly into a gluten free spread without any fuss.
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Combine the chopped dairy free dark chocolate, coconut cream, and coconut oil in a medium saucepan over low heat, stirring constantly until the chocolate is fully melted and the mixture is smooth, about 4–5 minutes. Remove from heat, stir in the vanilla extract and salt, and let cool to room temperature, about 15 minutes — the mixture should feel barely warm to the touch, not hot.
In a large, clean mixing bowl, beat the pasteurized egg whites and cream of tartar with a hand mixer or stand mixer on medium speed until foamy, about 1 minute. Increase to high speed and gradually add the granulated sugar one tablespoon at a time, beating until stiff, glossy peaks form and the whites hold their shape when the beaters are lifted, about 3–4 minutes.
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