Melt one cup of chocolate chips with a half-cup of heavy cream in a double boiler until perfectly smooth.
Pour the melted chocolate mixture into the base of individual glass bowls.
Refrigerate the bases for thirty minutes until set.
In a clean mixing bowl, whip the remaining two cups of heavy cream with sifted powdered sugar until stiff peaks form.
Gently fold the creamy peanut butter into the whipped cream until the color is uniform.
Use a piping bag to add a layer of peanut butter mousse over the set chocolate base in each bowl.
Top with scattered crushed roasted peanuts and return to the refrigerator until ready to serve.