Heavenly Mousse

1 c heavy whipping cream
1 pkg cream cheese (8 oz) (room temperature)
2 T unsweetened peanut butter
1 T unsweetened cocoa powder
1 c Splenda

Beat heavy whipping cream until peaks form and set aside. Beat cream cheese by itself for several minutes until very smooth, scraping down the sides of bowl and beaters as needed. Add Splenda, peanut butter, and cocoa powder. Mix very well, scraping down the sides and beaters again. Incorporate one scoop of the whipped cream into the cream cheese mixture first, to lighten it. Then, by hand, using a wide rubber spatula, fold in remaining whipped cream Do not over-mix; it's ok if you can see veins of white streaking the mix. Cover with plastic wrap and refrigerate.
Makes 6 servings.

Nutritional information: 363 calories, 29 g fat, 4 g protein, 7 g carbohydrates.