Italy entered the war in the 1940s. Food was rationed and gas was conserved, classic desserts disappeared and desserts without something multiplied: without gas, without eggs, without or with very little sugar. This simple recipe is a reminder of those times.
Peel, boil, skin and sift the chestnuts. In a separate pan, melt the chocolate with a little bit of water over a very low heat, then add the butter and sugar and mix well.
Add the chestnut paste to the amaretti, kneading well by hand. Line a pudding mold with a damp cheesecloth, then fill with the mixture and press down well. Let rest in the refrigerator for a few hours.
Prepare the cream: melt the chopped chocolate in a little water, then add the melted butter. Mix well with a whisk, then add the cream little by little. Turn out the pudding, cover with the sauce and decorate with amaretti before serving.