Melt 6 oz of chocolate over a water bath or in microwave. Using a brush, heavily paint inside of a foil lined ramekin, a foil baking cup ora silicon mold.
Refrigerate at least an hour. Unmold – store in refrigerator.
Peanut Butter Mousse:
8 oz soft cream cheese
1 cup creamy peanut butter
1/4 cup sugar
2/3 cups heavy cream
1/4 tsp vanilla
Beat cream cheese, peanut butter and sugar till well blended. Put mixture on high and beat mixture until it is very fluffy.
In a separate bowl, beat heavy cream and vanilla until stiff. Fold into the peanut butter mixture.
Fill cups and refrigerate at least 30 minutes for serving. Decorate as you desire.