Cut triangles from the puff pastry, then spread a teaspoon of chocolate on each triangle on the longer side, then crumble some chestnut purée on top. Roll them up making a croissant shape.
Heat up the waffle maker, then lightly coat it with oil.
Place 2 croffles on the lower iron, not too near to each other.
Put the lid on and cook for 3-5 minutes until the outside is golden brown. If you want it more crispy, cook it longer; if you want it to be more fluffy on the inside, cook it for less.
Make more croffles, repeating the steps above.
Dust them with icing sugar and serve warm.