1. In a medium bowl, combine chocolate, peanut butter and sugar. In a small saucepan, heat cream over medium heat just to a boil. Pour over chocolate-peanut butter mixture and let stand 5 minutes; stir until smooth. Refrigerate until slightly thickened, about 15 minutes.
2. Can be made ahead. Store in an airtight container in the refrigerator up to 3 days. Serve at room temperature. Serve with: pretzels, banana slices, angel or pound cake squares.