- 200 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped
- 150 ml milk
- Pinch of salt
- 150 g Skyr
- 2 large egg whites
- 90 g caster sugar
- To decorate:
- Orange segments
- Pink pepper, optional
- Lindt Excellence 70% Cocoa Dark Chocolate curls
Put the chopped chocolate, milk and a pinch of salt into a small saucepan and gently warm through, stirring all the time, until melted and smooth. Remove from the heat and set aside.
Place the egg whites and sugar into a clean, dry bowl. Set over a water bath and gently warm, whisking all the time, until you have a stiff meringue.
Place the Skyr into a large separate bowl and beat until smooth. Gradually add the melted chocolate milk, beating well between each addition.
Gently fold in the meringue - taking care to keep in as much air as possible.
Spoon into 5-6 glasses or small serving dishes. Cover with cling film and chill for at least 2 hours or until ready to serve.
To serve, decorate with fresh orange segments, a sprinkling of pink pepper (optional) and curls of dark chocolate.
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