Peanut Butter Mousse

1. In mixing bowl, add cream cheese, peanut butter, 1/2 cup confectioners sugar, Beat on low speed with electric mixer until smooth.
2. Whip heavy cream in separate small bowl, add 1 tablespoon confectioners sugar and vanilla.  Whip on high speed until still peaks form.  Reserve 3/4 cup for dollop garnish. Add whipped cream to peanut butter mixture.  Whip until mousse is creamy and smooth. Set aside.
3. Ganache– In microwave glass measuring cup or bowl, heat heavy cream for 40 seconds.  Remove from microwave and add chocolate pieces to the warm cream. Let sit 5 minutes before stirring.  Stir together until creamy smooth and thickened.

Assemble Parfait

In small parfait glass, layer ganache, mousse, ganache, mousse, ganache, top with whip cream dollop and chopped toasted peanuts. You can pipe the whipped cream dollop with Tip # 1 M if desired or star tip.

Chill in refrigerator without chopped nuts for 2 hours. Add nuts right before serving. Serve cold.  Keep refrigerated.