Grate the dark chocolate and melt it in a bain-marie. Melt 2/3 of the chocolate first, then add the rest. Fill the liquid chocolate into a piping bag and pipe little heart shapes onto a sheet of baking paper. Leave the chocolate hearts to cool.
Boil the chestnuts for about 30 minutes until soft. Peel the boiled chestnuts.
Using a stand mixer or handheld blender, blend the peeled chestnuts with milk and honey until you have a smooth cream. Fill the chestnut cream into a piping bag and pipe it into glasses.
Whip the cream until stiff, fill it into a piping bag with a star piping nozzle and pipe it on top of the chestnut cream.
To serve, sprinkle cinnamon over the cream with a sieve and garnish with the chocolate hearts.
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