Soften the chestnuts in light salted water (about 60 min). Drain, cool and peel them, removing the white inner hairs as well. Then crush the chestnuts.
Soak the amaretto macaroons in milk, then squeeze them slightly and mix them into the chestnut puree. Beat the egg yolks with the sugar until creamy, mix in the grated chocolate and fold into the chestnut puree. Carefully fold in the beaten egg whites.
Grease the ramekins (approx. 150 ml) and fill with the chestnut mixture. Cook in a water bath for 1 hour. Then cool and carefully turn out.
Tip: Feel free to use better chocolate – the more delicious the result!