Montebianco with mandorlato

This is a typical dessert for the Venetian Christmas luncheon.
Time: 1 hour + 1 hour
Ingredients (for 6 persons):
1 kg chestnuts, 500 ml milk, 100 g sugar, 50 g unsweetened cocoa powder, 1 litre cream, 200 g mandorlato

Boil the chestnuts in a pot full of salted water after lightly cutting the shells lengthwise. Drain, and peel off the shells and the inner skin. Transfer the peeled chestnuts into a pan, cover with the cold milk and let simmer until very tender.
Meanwhile chop the almonds in mixer until it turns into coarse grains. Drain the chestnuts and mash with a potato masher over a serving dish, alternating layers of mashed chestnuts and mandorlato, to form a mound onto the dish. Put in the refrigerator for 30 minutes.
Whip the cream until it forms white peaks and completely cover the chestnut mound. Decorate with pieces of mandorlato and a sprinkling of unsweetened cocoa.