In a small saucepan, combine the milk and powdered sugar. Warm gently, stirring, until just below boiling point. Remove from heat.
Add the chopped chocolate and stir until fully melted. Let cool to room temperature.
Fold in the cream using slow, upward motions. Once blended, refrigerate the mousse for at least one hour before serving.
Lightly toast the colomba slices in a pan. For a richer result, add a small knob of butter while toasting.
Slice the bananas thinly and arrange them over the warm colomba. Top with a spoonful of chocolate mousse and finish with dark chocolate curls just before serving.
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