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Beat the heavy cream, sugar, and vanilla extract until it forms stiff peaks. Gently fold in the peanut butter until no streaks remain.
Transfer the mousse to a piping bag. If the mousse too runny, refrigerate for 1 hour in the piping bag. Pipe into serving dishes and refrigerate for at least 4 hours.
Top with crushed peanuts or chocolate.Notes:If you are not using natural peanut butter, heat your peanut butter in the microwave for 15-30 seconds until runny.Equipment I used in this recipe: https://www.amazon.com/shop/thecookingfoodie