Peanut Butter Mousse with Chocolate Ganache for 6

Instructions:

1. In a large bowl, beat the softened cream cheese and peanut butter together until the mixture is uniform and pale.
2. Sift in the powdered sugar and add vanilla extract. Continue beating on medium speed until the mixture reaches a soft frosting consistency.
3. In a separate chilled bowl, whip 1.5 cups of heavy cream until stiff peaks form.
4. Gently fold one-third of the whipped cream into the peanut butter base to lighten the texture. Fold in the remaining cream using a J-motion with a spatula to preserve aeration.
5. Divide the mousse into 6 individual ramekins or dessert cups and refrigerate for at least 2 hours.
6. Prepare the ganache by heating 0.5 cup heavy cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes before stirring in the butter until glossy.
7. Spoon the ganache over the chilled mousse and garnish with crushed peanuts and a pinch of flaky sea salt.