Place the chopped dark chocolate in a microwave-safe bowl and melt in 30-second bursts, stirring between each until smooth and shiny. This will fill your kitchen with a rich chocolate aroma and a glossy finish.
In a medium bowl, combine the creamy peanut butter and softened butter. Mix with a spatula until the mixture is smooth, creamy, and slightly fluffy, with a peanutty aroma filling the air.
Add the sifted powdered sugar to the peanut butter mixture and stir until fully incorporated. The mixture should be thick but scoopable, with a slightly matte appearance.
Pour the melted chocolate into the peanut butter mixture and stir thoroughly until well combined and shiny. The mixture will turn a rich, uniform brown, and smell decadently chocolatey.
Using a small cookie scoop or spoon, portion out about 1-inch balls and place them on the parchment-lined baking sheet. Chill in the refrigerator for 30 minutes until firm and scoopable.
Meanwhile, melt an additional 1/2 cup of dark chocolate in the microwave in 20-second bursts, stirring each time until smooth. Let it cool slightly to prevent seizing when dipping.
Remove the peanut butter balls from the fridge. Using a fork or toothpick, dip each ball into the melted chocolate, turning gently to coat completely. Gently tap the fork on the side of the bowl to remove excess chocolate, then place the coated truffle back on the parchment.
Optional: sprinkle a tiny pinch of sea salt flakes on top of each coated truffle to enhance the salty-sweet contrast. Chill for another 15-20 minutes until the chocolate coating is firm and crackly.
Once set, transfer the truffles to an airtight container and store in the fridge for up to a week. Serve slightly chilled or at room temperature for the best texture—crackly chocolate and creamy filling guaranteed to delight.
