Gently melt the dark chocolate in a double boiler or microwave, stirring until smooth and glossy.
In a mixing bowl, combine the peanut butter, softened butter, and a pinch of sea salt, stirring until the mixture is smooth and creamy.
Add the sifted powdered sugar into the peanut butter mixture, folding it in until fully incorporated and slightly thickened.
Using a cookie scoop or teaspoon, portion out the peanut butter mixture and roll it into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
Chill the peanut butter balls in the refrigerator for about 30 minutes to firm up and make dipping easier.
Once chilled, carefully dip each peanut butter ball into the melted chocolate using a fork, turning to coat evenly. Tap the fork on the side of the bowl to remove excess chocolate.
Place the coated truffles back onto the parchment-lined sheet and let them set at room temperature or in the fridge for about 10-15 minutes until the chocolate is shiny and firm.
If desired, sprinkle a tiny pinch of sea salt or chopped peanuts on top before the chocolate fully hardens for an extra flavor boost.
Enjoy your homemade chocolate peanut butter truffles! Keep them stored in an airtight container in the fridge for up to a week, bringing them to room temperature before serving for the best flavor and texture.