WORMS IN CHOCOLATE RECIPES

Steps:

• Whip the whites until stiff with a whisk, then gently fold a portion of them into the chocolate mixture.
• Pour the remaining egg whites into the mixture. Combine with enveloping, soft movements.
• Place the mousse in 4 individual cups in the refrigerator for 1 to 2 hours.
• Add the candy worms and an ounce of dark or milk chocolate to taste when ready to serve.
• Melt some white chocolate in the microwave, then place it in a piping bag fitted with a fine tip and write RIP.

Steps:

• Put 3 cups water in a pan, bring to a boil and turn off the heat. Stir in the strawberry and unflavored gelatin until completely dissolved. Stir in the cream. Pour the hot liquid into a bowl and let stand until slightly thickened, 15 to 20 minutes.
• Meanwhile, using a tall drinking glass wide enough to hold all the straws, cut out a circle from the slice of bread to fit in the bottom of the glass. Bundle the straws together with a rubber band and stand them up in the glass, pressing the bottom ends into the circle of bread.
• Using a spouted measuring cup, pour the gelatin mixture into the tops of the straws. Refrigerate until chilled and set up completely, 1 1/2 to 2 hours.
• Put the chocolate wafers in a resealable plastic bag and crush with a rolling pin. Arrange the crushed cookie on a plate or in a cleaned flower pot.
• Use the back of a flat wooden spoon to push the gelatin out of the straws. Toss the jelly worms into the crushed cookies, leaving some to stick out.