Chocolate Skyr Mousse with Vanilla

Melt the dark chocolate over a water bath until completely smooth. Remove it from the heat and let it cool to room temperature (but it should remain liquid).

In a bowl, whisk together the skyr, maple syrup and vanilla extract. Slowly pour the melted chocolate into the skyr, stirring constantly to prevent lumps from forming.

In a separate, completely clean bowl, whip the egg whites with a pinch of salt into stiff peaks. The whipped whites should be firm enough that they don't fall out if you turn the bowl upside down.

Using a spatula, take one spoonful of the whipped egg whites and quickly fold it into the chocolate-skyr mixture to slightly soften it.

Gradually add the remaining whipped egg whites, folding them into the cream with gentle circular motions. Be careful not to knock out the air, as this is key to the fluffy texture.

Divide the mousse into small jars and place them in the refrigerator for at least 2 hours, so it fully sets and develops its flavor.