Ingredients:
3 oz Cream Cheese
1 cup Powdered Sugar
1/4 cup Milk
3/4 cup Peanut Butter
1 cup Heavy Cream
Chocolate Ganache
2 1/2 oz Dark Chocolate
1 1/2 oz Milk Chocolate
4 1/2 oz Heavy Cream
1 Tbl Honey
Graham Cracker Crust
4 Graham Crackers
2 oz Sugar
2 oz Butter
1/2 cup Chopped Peanuts
Peanut Butter Mousse Procedure
Whip softened cream cheese with powdered sugar, then add the milk and peanut butter. In a separate bowl whip the cream until soft peaks appear, then fold into peanut butter mixture. Chill one hour.
Chocolate Ganache Procedure
In a bowl combine the dark and milk chocolate then place over a double boiler and melt. Bring cream to a simmer in a separate pan, then add to the melted chocolate and finish with the honey. Cool to room temperature.
Graham Cracker Crust Procedure
In a food processor pulse graham crackers until they resemble crumbs. In a pan melt the sugar and butter then add to the graham crackers. On a non-stick sheet tray bake the graham cracker mixture at 350 degrees for 15 mins then let it cool.
To Assemble
Take 6 six ounce glasses and add a half inch of graham cracker crumbs, then pipe 5 oz of peanut butter mousse on top. Pour 1 oz of cooled chocolate ganache on top of the peanut butter mousse. Let it set for about two hours, then top with the chopped peanuts.