Method

Place the chocolate, milk and salt into a small saucepan.

Gently warm and stir until the chocolate is melted and mixture is smooth. Set aside.

Place egg whites and both sugars into a clean bowl. Gently warm over a water bath until the mixture is just warm and all the sugar has dissolved. Whisk to a stiff meringue.

Place the skyr into a bowl and mix until smooth. Gently add the chocolate mixture bit by bit, stirring well after each addition.

Gently fold in the meringue.

Place in serving dishes and refrigerate for 3 hours before serving.

Top with orange segments with a touch of vanilla and pink peppercorn, cream and chocolate shavings.