Wash the chestnuts, cut them and put them in a pot.
Cover with water and boil for about 40 minutes until they are tender.
Remove the pot from the heat, peel the chestnuts while still warm and remove the skin.
Press the chestnuts through a potato ricer into a bowl.
Add powdered sugar and vanilla pulp and knead well. If the mixture is a bit crumbly, just add a few spoonful of fresh cream and knead.
Let it rest in the refrigerator for 10 minutes.
Form a heart from each portion with your hands and place it on a cookie sheet.
Let it rest in the refrigerator for 15 minutes.
In the meantime, cut the chocolate into pieces and melt in a bain-marie or in the microwave, but do not heat too much.
Remove the hearts from the refrigerator, prick them with a fork and dip them, tip first, into the melted chocolate.Let them drip off a bit, carefully place them back on the cookie sheet and let them dry.You can also put them in the refrigerator to speed this up.
Once the chocolate has dried, use a small spoon to carefully scoop out the chestnut hearts a bit.
Whip the cream, sugar it to taste and pour it into a piping bag with a star-shaped nozzle.
Fill and decorate the chestnut hearts with the whipped cream.
Finally, put the removed chestnut mass into a garlic press and place the chestnut threads on the cream as decoration.