Chocolate Cranachan
Adapted from Bon Appétit

2 c. coarsely grated bittersweet (not unsweetened) or semisweet chocolate (about 6 oz.)
1 c. hazelnuts, toasted, husked, coarsely chopped (4½ oz.)
1/3 c. (packed) golden brown sugar
1 c. old-fashioned rolled oats (3 oz.; do not use instant)
1¾ c. chilled heavy whipping cream
1/3 c. crème fraîche or sour cream
3 Tbsp. sugar
1/3 c. Catoctin Creek Mosby's Spirit^®

Preheat oven to 350 degrees. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill. Or stick in the freezer to rush the process.)

Using electric mixer, beat whipping cream, crème fraîche, and sugar in large bowl until cream mixture holds peaks. Fold in liquor.

In each of six 10- to 12-ounce goblets, layer ¾ c. cream mixture and ¾ c. oat mixture; repeat layering.

Top each parfait with ¾ c. cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.

Variations:
Instead of goblets, Becky serves the whole dessert in a trifle dish, then she layers raspberries and mint sprigs on top for a final flourish.

Serves 6.