Preheat the oven to 350 degrees F. Line a 8×8 inch pan with foil, so that foil extends up and over the sides, and spray the foil with nonstick cooking spray.

Place the butter, sugar, cocoa powder, and salt in a saucepan set over medium-low heat. Warm the mixture, stirring frequently, until the butter melts and the mixture becomes grainy. Take it off the heat and let it cool for 5 minutes.

Add the vanilla extract and eggs one at a time, whisking well after each. As you add the eggs the mixture will go from being grainy to a shiny. Finally, add the flour and fold it in gently until no streaks of flour remain.

Scrape the batter into the pan and bake for 15-20 minutes, until a toothpick in the center comes out clean. Let the brownies cool completely in the pan. If preparing them the day before, be sure to cover them overnight.

Combine the white chocolate chips, 1/4 cup of cream, and salt in a microwave safe bowl. Microwave in 30-second increments, whisking every 30 seconds, until the chocolate has melted and the mixture is smooth.

While you wait for the white chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together. Add the peppermint extract, and several drops of green food coloring and one of yellow. The color should be a little more intense than you want the final mousse color to be, because it will lighten as you add the whipped cream in the next step.

Whip the remaining 3/4 cups heavy cream to firm peaks in a separate bowl. Fold half of the whipped cream into the chocolate, incorporate and add the remaining whipped cream. Add the chopped chocolate, and stir until it’s mixed. Scrape the mousse onto the cooled brownies, and smooth into an even layer. Refrigerate for 30 minutes before adding the chocolate glaze.

Melt the chopped chocolate and remaining heavy cream in a microwave safe bowl. Microwave in 30-second increments, whisking every 30 seconds, until the chocolate has melted and the mixture is smooth.

Evenly pour the glaze over the mousse layer.

Refrigerate the tray of brownies to set the mousse and glaze completely, for at least 3 hours. Once set, remove the brownies from the pan using the foil as handles. Cut and enjoy!