Frozen Chocolate Parfaits

Frozen Chocolate Parfaits

8 oz. bittersweet chocolate, chopped
½ cup plus 2 tbsp. water
2 tbsp. bourbon (optional)
4 large eggs
¾ cup sugar
1 tsp. unflavored gelatin
1 ½ cups chilled whipping cream (not the heavy kind if you can help it)
 

Bring water to boil and remove from heat.  Put chocolate in the water and mix until melted and smooth.

Fill large pan with water and bring to a boil.  Beat eggs and sugar in a bowl with a whisk until combined.  Set bowl over a large pan full of simmering water and whisk until light and thickened, about 6 minutes (good arm exercise).

Sprinkle gelatin over the 2 tbsp. remaining water in a small pan.  Let stand for a minute until gelatin softens, then heat up, stirring constantly, until gelatin is dissolved.  Combine with chocolate and egg mixtures and cool to room temperature.

Beat cream until is just hold stiff peaks.  Fold cream into chocolate mixture and divide among 8 1 ½ - to 2 cup stemmed glasses.  Cover with plastic wrap and freeze at least an hour.

I like to add freshly whipped cream to the parfait just before serving, but it’s not essential.