Chocolate Peppermint Roll

Heat oven to 400. Line 11x15 pan with foil & grease generously. Melt chocolate & bourbon over very low heat. Stir in 1/2 c. sugar. Off the heat, beat in yolks with a wooden spoon. Stir in vanilla. Beat whites to stiff peaks & stir about 1/4 of them into chocolate mixture. Fold in remaining whites. Gently spread mixture in the pan & bake 8 minutes. Remove, cover with a damp cloth & 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 rectangle & starting with that end, roll up. Cover loosely with damp cloth & let cool completely, another 10-15 minutes. Crush candy. Beat cream with 1/4 c. sugar to firm peaks & fold in candy. Unroll rectangle, spread with cream to within an inch of the edge & roll it up again. Cover & chill. Before serving, cut in 1" slices with a serrated knife.