Make the Chocolate Cream: Place chocolate chips in a metal bowl. Heat cream in a small saucepan until it bubbles around edges. Pour cream over chips, let stand 5 minutes; stir until smooth. Refrigerate until chilled, about 10 minutes. Using an electric mixer or a whisk, whip the chocolate until smooth and fluffy.
Make the Peanut-Butter Cream: In a medium bowl, whip cream to stiff peaks. Whisk in sugar. In a medium bowl, fold whipped cream into peanut butter.
To assemble: Divide peanut-butter cream equally among four juice glasses; top each with chocolate cream and peanuts. Cover with plastic wrap. Chill until ready to serve.
You can also use the peanut-butter and chocolate creams to make other treats: Peanut-Butter and Chocolate Frosted Cupcakes, Peanut-Butter Chocolate Ice-Cream Cones, Peanut-Butter Chocolate Pie, and Peanut-Butter Chocolate Sandwiches. The recipe can be doubled or tripled and refrigerated for up to four days or frozen for up to two weeks.