Cook chestnuts for 1 1/2 hours until tender.

Peel while warm.

Grind chestnuts with a nut grinder or processor until finely chopped, but not mushy.

Cream margarine with yolks.

Add chestnuts and rest of ingredients and continue mixing until smooth.

Beat whip cream until stiff, add sugars and mix.

Using 2 pastry bags, fill one with chestnut puree, and one with whipped cream.

Use a large star tip.

Squeeze a layer of chestnut puree, in a circular motion, around the bottom of a champagne glass or 7″ trifle bowl. 

Squeeze a layer of whipped cream over chestnuts.

Repeat, alternating layers with whipped cream over chestnuts.

Repeat, alternating layers ending with whipped cream.

Garnish with chocolate curls. 

Serve chilled.