6 oz. semi sweet chocolate
3 tbsp. bourbon
3/4 c. sugar
6 eggs, separated
1 tsp. vanilla
1/4 c. cocoa
1 1/2 oz. red and white peppermint candies (about 9 - 1 inch round candies)
1 1/2 c. heavy cream

Heat oven to 400 degrees. Line an 11 x 15 inch pan with aluminum foil and grease foil generously. In a heavy saucepan, melt the chocolate in the bourbon over very low heat. Stir in 1/2 cup of the sugar. Off the heat, beat in the yolks with a wooden spoon. Stir in vanilla. Beat the egg whites to stiff peaks and stir about 1/4 of them into the chocolate mixture. Fold in remaining whites. Gently spread the mixture in the foil lined pan and bake for 8 minutes. Remove, cover with a damp cloth and let cool 10 minutes. Turn out onto a strip of plastic wrap covered with cocoa. Fold the end of the plastic wrap over the end of the chocolate rectangular shape and starting with one end, roll up.

Cover loosely with a damp cloth and let cool completely, another 10 to 15 minutes. Crush the candy in a food processor. Beat the cream with 1/4 cup sugar to form peaks and fold in candy. Unroll the chocolate rectangle, spread with whipped cream to within an inch of the edge, roll it up again. Cover and refrigerate. Before serving, cut in 1 inch slices with a serrated knife. Serves 8.