In a pan, add the milk and the vanilla essence and bring to simmering. 

Pour the chestnuts in the pan and let them cook for 30min on simmering heat.

Roughly chop the chocolate for the dessert.

Once the chestnuts are cooked, Drain from the milk. (take the chestnuts, not the milk).

While they are still hot, blend the chestnuts in a food processor to your liking (the more you blend, the smoother the insides of the desserts will be).

Add the sugar, the butter and the grated chocolate in the food processor and blend it till smooth.

Divide the mixture into 12 individual silicon molds (choose the shape you like).

Let it rest in the fridge for 12-24 hours.

Chop/grate the chocolate into small pieces.

Pour the vegan cream in a pan and add the icing sugar.

Heat until reaching almost a simmer. You will see small bubbles coming to the surface.

Take it off the heat and immediately add the chocolate. Stir until chocolate has melted through entirely.

Take the desserts out of the fridge and remove from molds.

Poor the ganache over the desserts. Smooth them out if desired or roughen with an icing knife.

Place desserts back in fridge until ganache has set. Approximately 2-4 hours.

Place baking paper on a flat tray.

Add sugar, water, and lemon juice to saucepan and stir carefully to combine. Try not to get sugar on the saucepan sides or your toffee will crystallize during cook.

Cook on low heat until boiling, then adjust heat to allow low boil. Place a loose sheet of baking paper over the saucepan to help stop crystallization. Allow to cook for approximately 7 mins or until a golden brown. The darker the colour, the more bitter and intense the flavour.

Remove from heat and add nuts (if adding). Allow bubbles to subside, then pour onto baking paper and allow to cool off and set.

Once set, break into random shards for decoration on your desserts.