-
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.
