Whip the heavy cream nice and stiff. Melt chocolate in a double boiler till smooth.

Separate eggs and whip the whites to stiff peaks. When chocolate is warm but not hot, fold yolks into melted chocolate (with a rubber spatula lift bottom of mixture onto the top repeatedly, slowly mixing ingredients gently). Fold cream into melted chocolate.

Fold in egg whites. Fold, be gentle don’t stir vigorously—you want to keep as much air in the mix as possible! Mixture should be 1 color with no lumps, streaks or whites.

Place praline bits and pieces in the bottom of jars or martini glasses. Spoon or pipe chocolate mixture onto top of pralines. Chill filled glasses at least 2 hours, preferably overnight!

Pro tip: When you add the whipping cream mixture in the folding process, pour a shot of liqueur or good whiskey to enhance the experience!