Title: Frozen Chocolate Bourbon Parfaits
Categories: Chocolate
Yield: 8 Servings

8	oz	Fine-quality bittersweet
		Chocolate (not
		Unsweetened), chopped
1/2	c	Plus 2 Tb water
2	tb	Bourbon
4	lg	Eggs
3/4	c	Granulated sugar
1	ts	Unflavored gelatin
3 1/2	c	Chilled heavy cream
1/3	c	Confectioners' sugar
		=OPTIONAL GARNISH===-
		Praline pieces

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. Remove top of double boiler or bowl from heat.

In a large metal bowl with a handheld electric mixer beat eggs and granulated sugar until combined. Set bowl over a large saucepan of simmering water and beat mixture until light and thickened, about 6 minutes.

In a very small saucepan sprinkle gelatin over remaining 2 tablespoons water and let stand 1 minute to soften. Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved. Beat chocolate and gelatin mixtures into egg mixture and cool to room temperature.

In a bowl beat 1 1/2 cups cream until it just holds stiff peaks. Fold cream into chocolate mixture thoroughly and divide among eight 1 1/2 to 2-cup stemmed glasses. Freeze parfaits, covered with plastic wrap, until set, about 1 hour.

In a bowl beat remaining 2 cups cream until it holds soft peaks. Sift confectioners' sugar over cream and beat until cream just holds stiff peaks. Transfer whipped cream to a pastry bag fitted with a decorative tip and pipe onto parfaits. Garnish parfaits with praline pieces. Freeze parfaits until solid, about 4 hours. Parfaits may be made 2 days ahead and frozen, covered. Let parfaits stand at room temperature 15 minutes before serving.

Yield: 8 servings

Recipe courtesy of Gourmet Magazine

SOURCE: Cooking LIVE! Show Copyright 1998, TV FOOD NETWORK SHOW #CL9067 Format by Dave Drum

From: Dave Drum Date: 07-22-98 (06:09) The Neverending Bbs (286) Fido-Natio

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