Make the Ganache

1. In a glass bowl of a double boiler, heat the cream until bubbles form along the edges. Remove the bowl from the double boiler, add in the chocolate and allow to rest undisturbed for 5 minutes. After 5 minutes, slowly start to whisk the chocolate and cream together until it is smooth and creamy. Set aside to cool slightly. *If you want you can also use the microwave and heat the cream in 30 second intervals until it’s slightly bubbling along the edges. You can completely avoid the stove!

Make the Mousse Filling

1. In a bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and whip until soft peaks start to form. In the bowl of a stand mixer fitted with the paddle attachment (or you can use the hand mixer), whip the cream cheese until light and fluffy. Add in the peanut butter and blend just until combined.
2. Next, add in the confectioners’ sugar and slowly turn the mixer on until combined stopping to scrape the sides down periodically. With the mixer running on low, slowly pour in the salt and the cream. Beat for 3 minutes or until the mixture is light and fluffy. Transfer to a piping bag fitted with a star tip or just a plastic baggie where you snip the tip off when you’re ready to fill the tarts.

Assembling the Tarts

1. To each tart add 1 teaspoon of slightly cooled ganache gently coating the insides. Place the tart shells on a plate or baking pan and put in the fridge for 5-10 minutes or just until the ganache is set.
2. Next, pipe in the peanut butter mousse and garnish with chopped peanuts or chocolate shells.
3. Serve immediately or store in an air tight container for up to 2 days in the fridge