Garnish this chocolatey treat with little shavings of chocolate and a few gummy worms!
The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Melt the chocolate and butter in a double boiler. Set aside to cool a little.
Whip the cream with an electric mixer on high for about a minute. Turn the mixer to low while adding the sugar, then turn back to high and whip to stiff peaks.
Whisk the egg yolks in a pitcher and add the vanilla.
Next, temper the eggs by adding a little of the melted chocolate. Then pour the eggs back into the bowl of melted chocolate and stir to combine. Fold in three-quarters of the whipped cream (refrigerate the remaining whipped cream for serving). Spoon the mousse into serving glasses or bowls and refrigerate for at least 1 hour.
Serve the mousse with dollops of whipped cream and garnish with grated chocolate and gummy worms.