Prepare: Cut parchment paper into quarters. Roll up each quarter from the narrow side (approx. 5 cm ø), fix with paper clips. Place one roll in each tall glass.
Stir yolks and sugar until light in color. Stir in chestnut puree. Divide the mixture in half.
Mix marrons glaces into one half of the marroni mixture.
Pour boiling water over chocolate, stand about two minutes. Pour off water exactly. Stir chocolate and amaretto into the other half of the marrons mixture.
Whip the egg whites with the salt until stiff. Add sugar, continue beating briefly until glossy. Fold half of the whipped cream and half of the egg whites into the two masses, each in a disposable piping bag without a nozzle. Fill each of two prepared rolls with the mixture, freeze for about THREE hours.
Serve: Remove parchment paper, cut each roll in half crosswise, arrange on plates, decorate with marron glaces, dust with cocoa powder and powdered sugar.
Tip: Place the chocolate in a small plate on a steamer tray and let it melt for one minute at 100 °C in the steamer.
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