Honey-Sweetened Chocolate Peanut Butter Mousse

Pour the cold cream into a large bowl, or the bowl of a stand mixer, with 1 tablespoon honey and ½ teaspoon vanilla. Whip on medium-high for 2–3 minutes, scraping the bowl once, until it holds soft peaks. Set aside.
In a second bowl, beat the softened cream cheese, peanut butter, 2 tablespoons honey, the rest of the vanilla and the salt for 2–3 minutes, until smooth and lighter in color.
Scoop about two-thirds of the whipped cream onto the peanut butter base and fold it in with a spatula, cutting down through the middle and turning the bowl, until no white streaks remain.
Spoon the mousse into 8 small dessert glasses or bowls (about ⅔ cup each), cover and chill for at least 10 minutes. Refrigerate the leftover whipped cream for topping.
When you're nearly ready to eat, microwave the chopped chocolate in a microwave-safe bowl for 30 seconds, stir, then keep going in 15-second bursts, stirring each time, until it's smooth. Stir the last tablespoon of honey into the warm chocolate. If it tightens up, a splash of warm cream loosens it.
Take the glasses out of the fridge, add a spoonful of the reserved whipped cream to each, spoon the honey chocolate over the top and finish with chopped peanuts. Serve right away.