Line a mini cupcake pan with muffin liners. (Silicone liners works awesome, but paper works too.)

Melt the chocolate over a double boiler or in the microwave (in 30 second increments).

Using a teaspoon, scoop a spoonful of chocolate into each mini muffin liner.

Using the teaspoon or a clean finger, spread the chocolate to cover the entire liner.  If the chocolate is rough-looking and uneven, tap the muffin pan against the counter a few times.  If your chocolate becomes stiff or hard to work with, warm it for 15 more seconds in the microwave.

Repeat until chocolate is gone, about 24 cups.

Place in freezer for 15 minutes to harden.

Add the peanut butter, cream cheese, milk, sugar and salt to a mixer bowl.  Thoroughly combine, and set aside.

Whip the cream and vanilla until stiff peaks form.

Fold the whipped cream into the peanut butter mixture (do half at a time so it's more manageable).

Pipe the peanut butter mixture into the chocolate cups & top with a chocolate curl.

Refrigerate until ready to serve.