Make 8 small or 6 medium servings
8 oz package cream cheese, softened, room temperature
6 oz Ghiardelli dark chocolate chips, melted and cooled to room temperature
1 cup creamy peanut butter
1/2 cup sugar
2/3 cup heavy whipping cream
½ teaspoon vanilla
½ cup semisweet mini chocolate chips
Mix cream cheese, peanut butter, melted chocolate and sugar in stand mixer with paddle. Beat on medium for 1 minute until combined. Stop and scrape down bowl and beat on medium-high until very soft, about 1 minute. Transfer to another bowl and set aside.
Place heavy cream and vanilla in clean mixer bowl with whip attachment. Whisk on high until stiff peaks form, about 1 ½ minutes. Be sure to not overbeat or cream will curdle.
Use rubber spatula to fold whipped cream into peanut butter mixture until thoroughly incorporated. Fold in mini chips. Spoon into serving dishes or spoon into pastry bag fitted with large-opening tip and pipe into serving dishes. Martini glasses are good choice.This is rich and decadent and oh so good.
