Combine the crushed peanuts with the flour, black pepper, and brown sugar in a small bowl.

Preheat your oven to 350 degrees and soften your margarine in the microwave in 15 second intervals until it has a soft consistency.

Using your hands, combine your peanut mixture and margarine together, creating large crumbles of peanut brittle. Try to create different size “crumbs” when creating your brittle.   Cover a baking sheet with waxed paper and pour the brittle on top, creating one flat even layer of brittle.

Bake your brittle in the preheated oven for 15 minutes. It will be ready when it turns hard. Let it reach room temperature while you make the mousse.

Heat your peanut butter and whipping cream in your microwave in 30 second intervals, until your peanut butter melts.

Beat in the vanilla, ginger, and salt with an electric mixer on a medium speed until it’s smooth; and then beat in the confectioners sugar. Your mousse is ready when it is one unified smooth mixture.

Spread half of your cooled brittle on the bottom of ten small goblets .

Divide your mousse evenly among your serving dishes and refrigerate for at least 2 hours.

Before serving, sprinkle the remaining roasted peanut brittle on top of the mousse.