4 ounces full-fat cream cheese, at room temperature
½ creamy peanut butter
½ cup confectoners' sugar
½ tsp. pure vanilla extract
⅔ cup heavy cream
For Additional Options to add Between Layers:
Roasted peanuts, chopped
Brownie squares/pieces
Chocolate cake
Chocolate peanut butter cups or another chocolate candy
Whipped cream
Instructions
To prepare the chocolate ganache:
Place chopped chocolate in a medium heat-proof bowl; set aside.
In a small saucepan, over medium heat, bring cream just to a boil.
Immediately pour cream over chocolate and let sit without stirring for 1 minute.
Whisk mixture gently until completely melted and smooth.
Allow to cool slightly before using.
To prepare the peanut butter mousse:
In a large bowl, using a mixer fitted with the paddle attachment, on medium-high speed, beat cream cheese, peanut butter, powdered sugar and vanilla extract until fluffy and smooth.
In a medium bowl, using an electric mixer fitted with the whisk attachment, whisk heavy cream until it holds its shape (it should have the texture of shaving cream).
Using a spatula, gently fold half of the whipped cream into the peanut butter mixture; fold in the other half.
To assemble and serve:
Fill each jar with two alternating layers of peanut butter mousse and chocolate ganache.
Feel free to use other ingredients such as chocolate candy or whipped cream in between the layers or as toppings.
Notes
Parfaits will keep for 4 days in the refrigerator.