The vanilla mouse is as follows
4.5g of gelatin dissolved in 22.5mL of water. Set aside to bloom.
Heat 188g whole milk and vanilla (as much as you want) in a saucepan to boiling and set aside.
In a bowl, whisk 45g egg yolk and 38g white sugar together.
Temper in heated milk to egg yolks.
Return to stove over medium heat, stir continuously until 171°, or coats the back of a spoon. Pour into clean bowl. Stir in gelatin mass. Let cool to around 110°
Whip 263g of heavy cream to firm peaks. Fold in creme anglaise until homogenous. Pour into mold and freeze.
The chocolate coating is: 400g milk chocolate 70g sunflower oil 100g chopped nuts
