Combine egg yolks and next 5 ingredients in top of a double boiler; beat well. Cook over boiling water, stirring frequently, 20 minutes or until mixture is thickened; let cool completely.
Beat egg whites (at room temperature) until soft peaks form. Fold into tapioca mixture. Cover; chill several hours or overnight.
Spoon a heaping 1/2 cupful of peppermint tapioca into each of twelve 5-ounce parfait glasses. Top each with 3 tablespoons Whipped Cream -Chocolate Sauce. Sprinkle crushed peppermint candy over each pudding.