• In a mixing bowl, whip the 1-½ cups heavy whipping cream until soft peaks form.
• Add the vanilla extract and peanut butter. Mix with fork or whisk until combined.
• Place into a quart size baggie. Cut a small hole in the tip.
• Line a muffin pan or use silicone molds. Squeeze out mixture in muffin molds. (I used a large muffin pan and made 6 large whips. You can also do this with mini muffin pans.)
• Freeze for at least 1-2 hour.

To make ganache:

• In a microwave safe bowl, microwave heavy whipping cream until it boils ~30s.
• Add bakers chocolate to heavy whipping cream to melt (I opt to not heat the chocolate as to not burn it)
• Once chocolate is melted, add the remaining ingredients. Mix until combined.
• Let mixture come to room temperature then dip each frozen whip into to coat the bottom. Place on a parchment lined tray and freeze. Store in covered container in the freezer.