• Place your ramequins on the top of a perforated baking sheet. NOTE: The one I used holds about one US cup each.

PEANUT BUTTER MOUSSE PREPARATION

• TIP FOR MAKING THE BEST WHIPPING CREAM: Add your heavy cream to your bowl along with your whisk and place them together in the freezer 15 minutes prior using it.

  Take your mixing bowl out of the freezer. Add the granulated sugar and vanilla bean paste.

  Beat on low (about 1 minute), then increase the speed and beat until silky smooth. NOTE: The cream should hold when the bowl is placed upside down. Set aside.
  
• In a mixing bowl, beat the softened mascarpone cheese together with the creamy peanut butter.

  Fold in the whipped cream in 3 additions and keep folding until you have no streaks remaining.
  
• Transfer to a piping bag, then pipe into each ramequin leaving 0.50 inch | 1.50 cm from the top. Refrigerate while preparing the chocolate ganache.
  

CHOCOLATE GANACHE PREPARATION

• Pour the heavy cream into a microwave safe bowl and bring it just to a boil in microwave, 1 minute (about 30 seconds at a time). Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Set aside.
  

ASSEMBLY

• Take the ramequins out of the refrigerator and pour the chocolate ganache on top. Return them to the fridge for about 10 minutes then decorate with sprinkles and Reese's! Refrigerate until it is time to serve. NOTE: The Mousse is best when enjoyed within 3 days. Enjoy & Happy Holidays!