Rich, deeply chocolatey and impossibly silky, this mousse gets its glossy texture from melted dark chocolate blended with coconut cream and a touch of coconut oil, then lightened with billowy whipped egg whites folded in for that signature airy lift. A pinch of salt and a splash of vanilla round out the flavor, while cream of tartar and sugar help the whites hold their structure through every fold. It chills into perfectly set, spoonable little cups that hold their shape but melt on the tongue. Finish each glass with a scatter of chocolate shavings and a few fresh raspberries for a pop of color and tartness against all that richness. It's an easy make-ahead dessert that fits beautifully into a vegetarian spread, elegant enough for guests but simple enough for a weeknight craving.
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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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