Chop the dark chocolate into small, even pieces and set aside.
In a small saucepan, gently melt the butter over low heat until it just begins to shimmer, filling your kitchen with a warm, buttery aroma.
Add the chopped chocolate to the melted butter and stir constantly with a spoon until the mixture is smooth, glossy, and fragrant—about 2-3 minutes.
Remove the mixture from heat and stir in the peanut butter until fully incorporated, creating a thick, fudgy texture with a rich nutty smell.
Allow the mixture to cool slightly for about 10 minutes, until it's warm but not hot, so it’s easy to handle without sticking too much.
Using a spoon, scoop about a tablespoon of the mixture and roll it between your palms into a compact ball; place each on a parchment-lined baking sheet. Repeat until all the mixture is used, then chill in the fridge for 30 minutes to firm up.
Meanwhile, melt the remaining chocolate in the microwave in 30-second bursts, stirring until smooth and glossy—this helps create a shiny coating.
Using a fork or dipping tool, coat each peanut butter ball in the melted chocolate, gently tapping off excess and placing back on the parchment-lined sheet.
Sprinkle a tiny pinch of sea salt on top of each coated truffle for that perfect salty-sweet burst, then let the chocolate set at room temperature for about 15 minutes or refrigerate for 10 minutes.
Once the chocolate is firm and shiny, your chocolate peanut butter truffles are ready to enjoy—serve at room temperature for the best texture and flavor.
