Chop the dark chocolate into small, even pieces and place them in a heatproof bowl.
Set up a double boiler with simmering water and place the bowl on top, ensuring the bottom doesn’t touch the water. Gently melt the chocolate, stirring occasionally until smooth and glossy.
In a separate mixing bowl, combine the peanut butter, honey, and a pinch of salt. Stir until the mixture is smooth and creamy.
Pour the melted chocolate into the peanut butter mixture and stir thoroughly until fully combined and shiny.
Cover the bowl and refrigerate for about 30 minutes, or until the mixture firms up enough to handle.
Using a small scoop or teaspoon, portion out the chilled mixture and quickly roll it between your palms to form small, even spheres. Lightly dust your hands with cocoa powder to prevent sticking.
Chop the remaining dark chocolate and melt it gently over the double boiler, just like before, until smooth.
Dip each peanut butter ball into the melted chocolate, using a fork to lift and coat thoroughly. Let excess chocolate drip off before placing the truffle on a parchment-lined tray.
Sprinkle with sea salt or crushed peanuts on top while the coating is still wet for added flavor and texture.
Refrigerate the finished truffles for another 15-20 minutes until the chocolate coating is set and shiny.
Serve the truffles at room temperature for the best flavor and enjoy these rich, creamy bites!