Chop the 200g of dark chocolate into small pieces and place it in a microwave-safe bowl. Microwave in 30-second bursts, stirring well in between, until the chocolate is smooth and glossy. Set aside to cool slightly.
In a mixing bowl, combine the creamy peanut butter and softened unsalted butter. Mix until the mixture is smooth, shiny, and well blended. The aroma of peanut and butter should be inviting.
Add the powdered sugar to the peanut butter mixture and fold it in gently until fully incorporated and smooth. This will help the mixture set better and enhance sweetness.
Pour the melted dark chocolate into the peanut butter mixture and fold together carefully. Keep folding until the mixture is uniform, thick, and glossy — it should hold together when rolled.
Scoop out about 1 tablespoon of the mixture using a small scoop or spoon, then roll gently between your hands to form a smooth ball. Place each ball on a parchment-lined baking sheet. Repeat with the remaining mixture.
Place the tray of peanut butter balls in the freezer for 20–30 minutes until they are firm but not frozen solid. This makes dipping easier and helps maintain shape.
Chop the remaining 50g of dark chocolate into small pieces. Melt it using the same microwave method, stirring until smooth. Let it cool slightly but remain pourable and glossy.
Using a fork or toothpick, dip each chilled peanut butter ball into the melted chocolate, turning to coat completely. Let excess chocolate drip off before placing on a clean parchment-lined rack.
While the chocolate coating is still shiny, sprinkle a tiny pinch of sea salt on top of each truffle for a flavor contrast. Allow the coated truffles to set at room temperature for about 10 minutes, or refrigerate for 15 minutes for a firmer finish.
Once the chocolate is fully set and glossy, transfer the truffles to an airtight container. Let them rest at room temperature for a few minutes before serving for optimal texture and flavor. Enjoy these rich, nostalgic bites!
