1. Melt chocolate over a double-boiler. Place 12 paper (or silicone) cupcake liners on a baking sheet. Add 1 teaspoon of melted chocolate to one liner. Pick up the liner. Turn it so the chocolate runs up the sides of liner. Place on tray. Repeat with remaining liners. Place in refrigerator for 15 minutes. After 15 minutes, add another layer of chocolate. Use a small basting brush to help thicken chocolate on sides of liners. Place in refrigerator until ready to use. 
2. In a mixing bowl, add cream cheese, peanut butter, powdered sugar, milk and salt. Using an electric mixer, beat until smooth and combined. In a separate bowl, beat the cream to stiff peaks. Gently fold cream into peanut butter mixture until fully combined. Spoon into a piping bag. Refrigerate for at least 1 hour.  
3. When ready to serve, remove 6 chocolate cups from fridge. Peel back the cupcake liners very carefully. Return cups to fridge. Repeat process with other cups, working in batches. Let the cups set in fridge again for 10 minutes. 
4. Pipe the peanut butter mousse into chocolate cups. Store in the fridge until ready to serve. Transfer to a serving tray. Decorate with sprinkles.  
5. Note: For best results, use chocolate that is minimum 60% cacao.

Calories: 278, Fat: 21 g (9 g Saturated Fat), Cholesterol: 18 mg, Sodium: 235 mg, Carbohydrates: 18 g, Fiber: 2 g, Protein: 8 g.