Chocolate Mousse Oats and Nuts Bar





Introduction: Chocolate Mousse Oats and Nuts Bar

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My first cousin who has a knack for baking goodies and desserts made this a years ago during their bi-annual visit to our town. It's one of those times when you're thankful that you have some distant relatives.

I thought making one would be difficult, needs a lot of kitchen equipment, and ingredients. But not.

This melt in your mouth dessert is definitely YUMMY! and I only spend $10...


So, let's start...

Note: Before doing anything, to make things easier. You need to measure all the ingredients and put it in separate bowls and group those ingredients to the crust, mouse, and the glazing part.



  • 230g White Sugar
  • 175g Glucose
  • 14g Gelatin Powder or Sheet
  • 100ml Condensed Milk
  • 265ml Heavy Cream
  • 65ml Whole Milk
  • 100g Mixed Nuts
  • 60g Oats
  • Pinch of Salt
  • 1 egg yolk
  • 100g milk chocolate
  • 140g dark chocolate best if it's atleast 70% cocoa
  • 150ml water

Step 1: Measure Ingredients and Group in 3 Parts

Mixed Nuts and Oats Crust

  • 100g Mixed Nuts
  • 60g Oats
  • 12g milk chocolate
  • pinch of salt
  • 105g sugar

Choco Mousse

  • 65ml heavy cream
  • 65ml whole milk
  • 1 egg yolk
  • 1g gelatin
  • 88g milk chocolate
  • 200ml heavy cream

Choco Glaze

  • 150ml Water
  • 125g sugar
  • 175g glucose
  • 100g condensed milk
  • 13g Gelatin
  • 140g Dark Chocolate

Step 2: Oats and Mixed Nut Crust

Roast the mixed nuts over medium heat to enhance the flavor. Once it's slightly toasted put into a bag and give it a slight whack to break it a little. Then, melt the sugar in a saucepan until it's golden brown in color then add in the mixed nuts. Put the caramelized nuts aside to cool before blending in the food processor. Add the oats, then spread the mixture in the rectangular pan lined with plastic to make the crust. Freeze the crust.

Step 3: Chocolate Mousse

Over the medium heat, whisk the 65g heavy cream and whole milk in a saucepan. Don't boil!. Add the egg yolk and continue whisking. Remove it from heat then add in the gelatin(make sure to dilute it first in water). Pour the mixture into the bowl of pieces of milk chocolate. Let it sit for 2 minutes to melt the chocolate then give it a whisk to blend. Meanwhile, whip the heavy cream until it becomes supple. Fold the whipped cream into the chocolate mixture into two parts. You have the mousse! Pour the mixture into the pan with crust. Tap the mixture into the counter to level the mousse. Freeze for 2 hours.

Step 4: Cut the Mousse

Remove the mousse from the freezer then transfer it to the silicone baking mat to thaw it before cutting it into bars. I cut it into 12 bars.

Place it again into the tray to freeze it again for an hour before glazing it with the chocolate.

Step 5: Chocolate Glaze

Dilute the gelatin powder in a little water. In a saucepan bring water, sugar and glucose to a boil. Turn heat off and mix in the condensed milk along with the diluted gelatin. Pour the liquid over the chocolate and blend. Pass through a fine sieve, tap to remove any air bubbles and let cool before using.

Arrange the frozen mousse bars on a wire rack, then perform the glazing, making sure that the mousse bars are completely covered.

Freeze the glazed mousse bar for an hour for later consumption, or share it immediately with friends. Top it with a scoop of vanilla ice cream for added yumminess!




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    I forgot to mention. I cut the uneven edges of the mouse to make it look good when you glazed it and also to make it more presentable.