Chocolate mousse turned to scrambled eggs in cream
Did the recipe include a "tempering" step where you add a small stream of the hot liquid to the eggs while beating them, before adding the egg mixture to the hot bowl? If not, it should have - if so, did you actually do that? Many new cooks see something like that and figure it's pointless, so they just dump the eggs in - but it's not pointless. A poor recipe writer might assume that you'd know to do that without explicitly mentioning the step. Either would cause problems.

For something like this, you can actually add the whole of the hot mixture to the eggs, slowly, while beating, and then transfer back to the pot for further cooking.

If refrigerated post-disaster, it should be safe to eat. Add more eggs and have creamy scrambled eggs, or a lumpy omelet.