For the chestnut pudding, melt the chocolate in a water bath. Stir in the yolks. Whip the egg whites to egg whites, add the sugar, whip the egg whites once more and fold into the yolk mixture.
Carefully fold in chestnut puree and bread crumbs. Butter 4 molds and sprinkle with granulated sugar.
Pour in the custard mixture and cook in the microwave at 325 watts for 8 min. Turn out while still hot.
Mix chestnut puree with rum and vanilla sugar.
Whip the cream until stiff and fold into the chestnut mixture.
Fill into a piping bag with a serrated nozzle and decorate the chestnut pudding with it.
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