Colomba with Chocolate Mousse, Bananas and Chocolate Curls by Alessio Magistro

Place the milk and sugar in a small saucepan and heat. Warm, stirring, until almost at a boil, then remove from the heat.

Add the chopped chocolate and stir until fully melted. Let the mixture cool.

Add the heavy cream and fold in gently from top to bottom. Refrigerate the mousse for at least one hour before serving.

Toast the slices of colomba lightly in a skillet; for a richer recipe, you can add a pat of butter.

Cut the banana into thin slices and place them over the slices of colomba. Add the mousse and chocolate curls before serving.