Step 1

Melt the chocolate chips and butter over low heat on the stove or microwave for 1-2 minutes and stir until completely smooth. Set aside.

Step 2

Preheat oven to 350 degrees F. Grease an 8 inch spring form pan and place onto a small baking sheet pan.

Step 3

Add the oil, eggs, yolk, vanilla extract, stevia and cream to a stand mixer and mix until combined.

Step 4

Slowly pour in the melted chocolate while the mixer is on low speed.

Step 5

Add the remaining ingredients and blend until combined.

Step 6

Stir in the optional chocolate chips if desired.

Step 7

Pour batter in pan and bake for 30 minutes. Allow to cool completely before proceeding.

Step 8

In a small microwavable bowl pour the water, sprinkle gelatin and heat 30 seconds. Stir until smooth and no lumps. Set aside.

Step 9

Place the cream cheese, vanilla, sweeteners, cocoa and salt into a stand mixer and blend until smooth. Scrape down sides of bowl and blend again.

Step 10

Pour in heavy cream and blend until combined well. On low speed, drizzle in the gelatin and blend until smooth. Spread mousse over cooled brownie making sure to push the mousse all the way to the edges of the spring form pan. Cover and refrigerate 2 hours or overnight before adding ganache.

Step 11

Heat the cream in a small sauce pan on the stove. Place the chocolate chips in a small bowl. Once simmering, pour the cream over the chocolate chips, do not stir. Allow to sit for 15 minutes then stir until completely smooth.

Step 12

Remove your cake from the fridge and use a sharp knife around the edges making sure you are getting all the way to the bottom of the pan to release the brownie. Remove the spring form and place cake onto serving plate.

Step 13

Pour the ganache in the center of the mousse cake and use a spatula to smooth it out toward the edges so it spills over the sides.

Step 14

Optional: Use a vegetable peeler and shave sugar free chocolate bar over the top to make curls of chocolate.