2. After the cream is softened at room temperature, stir evenly, add sugar several times and stir until it is milky white. Sieve almond powder and cocoa powder, add them in several times and stir well to form almond cream, and put them in the refrigerator for one hour.
3. Take out the almond cream, put it into a cup mold, and then add the chestnut pieces. Put 1.5 cup of water in the outer pot of the rice cooker to boil (such as the preheating function of the oven) and put it in for steaming. When the rice cooker jumps up, take it out to cool, so as not to let the water vapor seep back. Squeeze the whipped cream and sugar together at the edge of the cake cup.
4. Add sugar to the pumpkin and put it in the pot to dry the water vapor slightly. Take a small part and tie it tightly with plastic wrap. Take the pumpkin skin as the pedicle and melt the chocolate to draw an expression.