Frozen Chocolate Bourbon Parfaits

• 8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
• 1/2 cup plus 2 tablespoons water
• 2 tablespoons bourbon
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon unflavored gelatin
• 3 1/2 cups chilled heavy cream
• 1/3 cup confectioners' sugar
• Garnish: 8 praline pieces

1. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate in 1/2 cup water, stirring until smooth, and stir in bourbon until combined well.
2. Remove top of double boiler or bowl from heat.
3. In a large metal bowl with a hand held electric mixer beat eggs and granulated sugar until combined.
4. Set bowl over a large saucepan of simmering water and beat mixture until light and thickened, about 6 minutes.
5. In a very small saucepan sprinkle gelatin over remaining 2 tablespoons water and let stand 1 minute to soften.
6. Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved.
7. Beat chocolate and gelatin mixtures into egg mixture and cool to room temperature.
8. In a bowl beat 1 1/2 cups cream until it just holds stiff peaks.
9. Fold cream into chocolate mixture thoroughly and divide among eight 1 1/2-to 2-cup stemmed glasses.
10. Freeze parfaits, covered with plastic wrap, until set, about 1 hour.
11. In a bowl beat remaining 2 cups cream until it holds soft peaks.
12. Sift confectioners' sugar over cream and beat until cream just holds stiff peaks.
13. Transfer whipped cream to a pastry bag fitted with a decorative tip and pipe onto parfaits.
14. Garnish with praline pieces.
15. Freeze parfaits until solid, about 4 hours.
16. Parfaits may be made 2 days ahead and frozen, covered.
17. Let parfaits stand at room temperature 15 minutes before serving.

bittersweet chocolate, water, bourbon, eggs, sugar, unflavored gelatin, sugar

Taken from www.epicurious.com/recipes/food/views/frozen-chocolate-bourbon-parfaits-11377 (may not work)