Fill a large bowl with ice water. Place a medium bowl that fits just into the large bowl into the ice water bath. Set aside.

In a medium saucepan over medium heat, melt the dark chocolate, Bailey’s and water, stirring occasionally until melted completely.

Pour the melted chocolate mixture into the medium bowl resting in the ice bath. Whisk the chocolate mixture until it becomes thick, taking care not to over mix as it’ll become too stiff and grainy. You’ll feel the resistance as soon as it becomes thick; stop there.

Cover bowl with plastic wrap and refrigerator until ready to serve.

In a large saucepan, whisk together sugar, corn syrup salt and water, bring to a boil. Cook without stirring until a candy thermometer reads 340 degrees, then remove from heat. Whisk in butter, cream, whiskey and creme fraiche for the caramel (being careful not to get burned as it bubbles up!), stirring until smooth and creamy.

In the bowl of a stand mixer, whip together heavy cream, stout and sugar until it reaches stiff peaks.

To assemble the parfaits, start with a layer of chopped brownies. Top with Bailey’s mousse, and then stout whipped cream. Repeat these layers once more, then drizzle with whiskey caramel sauce. Garnish with chopped chocolate as desired. Serve immediately.