Make a chocolate ganache by chopping 100g dark chocolate and putting this into a bowl. Bring 100ml double cream
almost to a boil then pour this over the chopped chocolate. Let sit for a minute to melt the chocolate, then whisk
the mixture gently until completely melted and smooth. Let this cool. Make the peanut butter mousse as follows:
beat 180g full fat cream cheese together with 150g smooth peanut butter, 50g icing sugar and a tsp vanilla extract
until smooth and fluffy. In a separate bowl, whisk 200ml double cream to the soft peak stage, then fold this into
the peanut butter mixture. Fill glass serving dishes with alternate layers of peanut butter mousse and chocolate ganache,
and decorate with a little more whipped cream and grated chocolate.