Vanilla bean frozen mousse bars with chocolate/peanut shell

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

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