12 ounces cream cheese
1/2 cup Monk Fruit In The Raw Bakers Bag
1/2 cup cocoa powder
2 1/2 cups heavy cream divided
1 cup semi-sweet chocolate chips
15 chocolate graham crackers
1/2 cup mini chocolate chips
Chocolate Mousse Filling
In a mixing bowl, beat together cream cheese, Monk Fruit In The Raw, and cocoa powder with a hand mixer until smooth and fluffy.
Add 2 cups heavy cream and mix with on high speed until stiff peaks form, about 4 minutes.
Lay four 1/2 chocolate graham crackers in a single layer in the bottom of an 8-inch x 8-inch pan. Layer ⅓ of the mousse filling on top, spreading evenly over crackers. Repeat 2 more times.
Heat ½ cup of heavy cream in the microwave until hot but not boiling, about 1 minute and 30 seconds. Stir in chocolate chips until smooth. Pour over cake, spreading evenly with a spatula.
Freeze for 8 hours or overnight.
Top with chocolate sauce and mini chocolate chips if desired. Cut into 12 slices. Serve immediately.
Adapted from realhousemoms.com