For the caramel crunch: Spray a rimmed baking sheet with canola cooking spray and set aside.
Pour the granulated sugar into a clean, dry medium saucepan and set over medium heat. Cook, stirring every so often with a wooden spoon, until the sugar melts and turns a dark amber color (it will register at least 320 degrees F on a candy thermometer). Immediately pour the caramelized sugar onto the prepared baking sheet. Let it cool completely, about 30 minutes; it should become brittle. Once brittle, break it into large pieces, put them in a plastic bag and bash the bag until finer shards form.
For the mousse: Combine the chocolate, salt and vanilla in a medium bowl.
Bring 2 cups of the heavy cream just to a simmer in a small saucepan over medium heat. Pour the hot cream into the bowl with the chocolate and stir until the mixture is smooth and glossy, about 2 minutes. Cool completely.
Beat the egg whites in the bowl of a stand mixer at the highest speed until soft peaks form, about 1 minute. Sprinkle in the confectioners' sugar 1 tablespoon at a time and whisk at the highest speed until shiny, firm peaks form, about 2 minutes more. The mixture should be airy and glossy.
Gently fold about 1/4 of the egg white mixture into the cooled chocolate mixture until it's all one color and texture. Fold in the rest of the meringue until just incorporated.
Pour the mixture into a serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours.
To serve, whip the heavy whipping cream and baker's sugar to soft peaks. Top a scoop of the mousse with whipped cream, caramel crunch, and chopped chocolate.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.