Place the heavy whipping cream, one tablespoon of honey, and ½ teaspoon of vanilla extract into a large mixing bowl and beat with an electric mixer until light and fluffy. Do not overwhip. Scrape the sides of the bowl while blending to incorporate all ingredients. Set aside.

Place the cream cheese, peanut butter, 2 tablespoons of honey, ½ teaspoon of vanilla extract, and the salt in another large mixing bowl and beat for 2-3 minutes with an electric mixer until light and fluffy.

Gently fold in two-thirds of the whipped cream into the peanut butter mixture until completely combined.

Divide the mousse between four dessert or parfait bowls and set in the refrigerator to chill for approximately 10 minutes. Reserve the remaining whipped cream, to serve.

Right before serving, place the chocolate in a microwave-safe bowl and heat for 30 seconds. Stir and heat for another 15-30 seconds or until chocolate is completely melted. (Total cook time will vary). Remove chocolate from the microwave and stir in the remaining tablespoon of honey. Set aside.

To serve, remove the peanut butter mousse from the refrigerator and top each serving with a spoonful of the remaining whipped cream, a drizzle of melted chocolate, and some chopped peanuts. Enjoy!