Chocolate mousse topped with cream and condensed milk

Directions

1. For the mousse:
   Place the chocolate broken into pieces and the margarine in a bowl and melt for 1 minute in the microwave. Remove from microwave and stir with a fork until a creamy mixture; set aside.
2. Separate the yolks from the whites. Beat the egg whites until stiff peaks form and reserve in the fridge.
3. In an electric mixer, beat on medium speed the egg yolks and the sugar until a creamy and homogeneous mixture. Add the chocolate mixture and beat for 3 to 4 minutes until well incorporated. Then, add the whipped egg whites and fold gently with a spatula. Pour the mousse into a large bowl or individual bowls and freeze about two hours.
4. For the topping:
   Whip the cream with a tablespoon powdered sugar until stiff peaks form. Add the condensed milk and fold gently with a spatula.
5. Remove the mousse from the freezer and cover with the previous mixture. Freeze for another two hours.
6. Remove from freezer and garnish with grated chocolate. Store the mousse in the fridge.