I saw this recipe on Studio 5 and we tried it out...something different and very yummy!
3 oz. cream cheese, at room temperature
1 c. powdered sugar
1/4 c. milk
3/4 c. creamy peanut butter
2 c. heavy cream (cold)
1 Tbl. vanilla extract
Reese's Peanut Butter Cups (optional for decoration)
Beat the cream and vanilla until stiff peaks form; refrigerate. Cream together the cream cheese, sugar, milk, and peanut butter. Fold in the cold whipped cream until a creamy smooth textured mousse forms. Refrigerate until very cold.
Peanut butter mousse can be served by itself or as a cupcake filling/frosting. We made heart shaped German Chocolate cupcakes, cut them in half, put the mousse in the middle, and spread it on top.