Stir the chestnut purée with tap water, vanilla sugar, and powdered sugar until smooth.
Add the Mascarpone and the whipped cream to the chestnut mixture and mix well!
When the purée is well combined, cover the mixing bowl with a lid and refrigerate in the fridge for at least two hours.
Place the wafer blossoms on a dessert plate.
Divide the chestnut purée among the wafer blossoms.
Decorate with chocolate sauce or chocolate sprinkles.
Optionally, you can (as the picture shows) place a chocolate waffle cup next to it and fill it with advocaat. You can use the advocaat as an additional topping or drink as is, and it is always available for refilling (if not scooped up immediately).
You are a chocolate lover, and you can not have enough chocolate in your dessert? Well, then I can offer you here another small chocolaty option.
Add chopped dark chocolate into the chestnut mixture
To make the chestnut purée more chocolaty, you have the option of adding 3.5oz (100g) of chopped dark chocolate to the chestnut mixture. The chopped chocolate is best added at the end when you combine the mascarpone and whipped cream with the prepared chestnut purée.
Coat the waffle blossoms with dark chocolate couverture
Another way to make the wafer blossoms with chestnut purée even more chocolaty is to coat the inside of the wafer blossoms with chocolate.Therefore, you'll need at least one cup (7.05oz/200g) of ready-to-use dark chocolate glaze. Depending on how many blossoms you want to cover with chocolate. In our case, there were 5 blossoms, and one cup was enough for that amount.Before frosting, place the desired amount of wafer blossoms individually on baking or buttered paper (frosting is quite a mess).Then, warm the cup of chocolate glaze as described on the package and divide the liquified chocolate glaze between 2-3 wafer blossoms.Now here comes the somewhat "stressful" part. Take the couverture-filled blossom and swirl it until the entire inside is well coated with chocolate. Pour the excess into the next unfilled one.Continue with the next couverture filled blossom. Always pour the remaining chocolate into an empty or slightly filled blossom and swirl it around. This way, it works out well to glaze all the wafer blossoms very evenly with one cup.Since the chocolate glaze solidifies quite quickly, it is essential to be quick so that the glaze can be spread out nicely.Then put the finished glazed waffle blossoms aside so that the frosting can set. After the chocolate is solidified, it's best to store them in a well-sealed cookie jar or plastic dish, so they don't dry out until you're ready to serve them.