Peanut Butter layer
In electric mixer, beat 1 1/4 cups heavy cream until stiff peaks form. Refrigerate until ready to mix into peanut butter mixture.
In mixer beat together softened cream cheese, peanut butter, 1/4 tsp vanilla and salt.
Gradually add powder sugar until creamy.
Begin adding whip cream folding it into the peanut butter mixture. Keep mixing until you have a light creamy texture. Cover and refrigerate.
Chocolate Mousse layer
In a large heatproof bowl combine broken chocolate and remaing vanilla, set aside.
In a small saucepan bring ¾ cup of cream to a simmer, do not boil. Remove from heat and pour over chocolate. Let set for a few minutes then whisk until smooth.
Cover and refrigerate for 10-20 minutes until cooled.
While chocolate is cooling, in mixer beat cream until stiff peaks form.
Remove chocolate refrigerator, using whisk mix chocolate back to a creamy texture.
Begin adding whip cream folding it into the chocolate mixture. Keep mixing until you have a light creamy texture.
In small parfait cups pipe in layer of the chocolate mousse.
Then pipe a second layer of the peanut butter mousse.
Top with a dollop of whip cream.
Garnish with a small reese cup and chopped nuts.
Refrigerate for 3-4 hours before serving.