Chop the dark chocolate into small, even pieces and place in a microwave-safe bowl.
Melt the chocolate slowly in the microwave in 20-second bursts, stirring each time until smooth and glossy. The chocolate should be fully melted but not overheated.
In a mixing bowl, combine the peanut butter with honey and a tiny pinch of salt. Stir until the mixture becomes smooth, shiny, and slightly thick.
Pour the melted chocolate into the peanut butter mixture and fold together quickly and thoroughly until everything is well incorporated and the mixture is thick but scoopable.
Cover the bowl with plastic wrap and chill in the refrigerator for about 30 minutes, or until the mixture is firm enough to scoop and roll.
Once chilled, use a teaspoon or melon baller to scoop out small portions of the mixture. Roll each scoop between your palms into a round ball about 2 cm in diameter.
Prepare a parchment-lined baking sheet. Place each rolled truffle onto the sheet, spacing them evenly.
Reheat the remaining melted chocolate gently if it has cooled and thickened. Dip each truffle into the melted chocolate using a fork, turning to coat completely. Tap off any excess chocolate and place back on the parchment paper.
Optional: sprinkle crushed peanuts, sea salt, or drizzle with white chocolate for extra texture and visual appeal.
Refrigerate the coated truffles for at least 30 minutes to set the chocolate coating completely.
Enjoy your homemade chocolate peanut butter truffles at room temperature or chilled. Store leftovers in an airtight container in the fridge for up to a week.