Nabisco Famous Chocolate Wafers or your favorite chocolate cookie, crushed
Place a layer of crushed cookie "dirt" on the bottom of your serving vessel. Spoon in cremeux until you fill 2/3 of the container. Push a few gummy worms into the cremeux. Top with another layer of crushed cookie and a gummy worm. Serve chilled.
2 cups milk
½ cup, plus 3 tablespoons cream
¾ cup sugar
1 teaspoon kosher salt
6 egg yolks
1 tablespoon butter
12 ounces great quality 66 percent chocolate, chopped fine
Bring the cream, milk and ½ of the sugar to a simmer. In a bowl whisk the egg yolks until smooth, then rapidly whisk in the remaining sugar until smooth. Pour ¼ of the milk mix into the yolks, whisking constantly, to temper the mixture. Slowly pour the tempered egg mixture back into the milk mixture while whisking constantly.
Cook over low heat until a thermometer reaches 183 degrees Fahrenheit while stirring constantly with a rubber spatula. Once the temperature is reached, remove from the heat and pour into another bowl to stop the cooking.
Add the chocolate, salt and butter, blend using an immersion blender until smooth. Pour into a container and cover with plastic film, pressing down so the plastic touches the cremeux. Allow to cool in the refrigerator for at least 12 hours or overnight.