Directions
- For the ganache, combine the chocolate and heavy cream in a microwave-proof bowl. Microwave at 20 second intervals, for 1 minute total. Whisk until the chocolate is completely melted. Careful not to over-heat the chocolate and cream or else it will split. Alternatively, if you don't have a microwave, combine everything in a saucepan over medium heat and whisk continuously until melted. Set aside to cool while you are making the peanut butter pudding.
- To make the pudding, add the cream cheese, peanut butter, powdered sugar and sea salt in a mixing bowl. Mix using an electric mixer, stand mixer (with whisk attachment), or hand whisk until combined.
- Pour the cream over the mixture. Whip for 3-4 minutes, or until the mixture looks light. Taste and add more powdered sugar if needed.
- Pipe the peanut butter pudding in to 6 to 8 small serving cups (2.5oz glasses).
- Crumble the granola over the mousse, then pour the cooled ganache over the top. This can be served right away, or chill in the refrigerator for about an hour.
- After taking the cups out of the refrigerator, allow them to sit at room temperature for around 10 minutes before serving to allow the mousse to soften.
