Chocolate pudding garnished with chantilly

INSTRUCTIONS

1. In a saucepan, place the chocolate broken into pieces, the milk and the sugar. Bring to medium-high heat, stirring constantly with a spoon. When starts boiling reduce to low heat and continue to stir about 15 to 20 minutes until obtain a creamy mixture.
2. Place the gelatin sheets in water about five minutes. Drain them well, place them in a bowl and bring to microwave about 15 seconds to melt. Remove the bowl from microwave and dissolve the gelatin sheets with the help of a spoon.
3. Mix well the melted gelatin in the chocolate.
4. Pour the mixture into a pudding mold (22 x 8 centimeters (8 2/3 x 3 1/4 inches)) and bring to fridge about two to three hours until solidify.
5. For garnish:
   Place in a bowl the chocolate broken into small pieces along with the margarine. Bring to microwave to melt. Remove from microwave, stir with a spoon, add 50 ml (1/4 cup) whipping cream to the chocolate and mix everything well.
6. Place the remaining whipping cream about 20 minutes in the fridge. Beat the cream with the sugar until stiff peaks form.
7. Remove the pudding from the fridge, unmold (to help unmold, dip the form in a little hot water about 30 seconds) and, with the help of a pastry bag, garnish with the chocolate sauce and the whipped cream.