Chop the dark chocolate into small pieces and place them in a heatproof bowl.

Gently melt the chocolate using a microwave in 30-second bursts, stirring each time until smooth and glossy.

In a separate bowl, mix the peanut butter, honey, and a pinch of salt until well combined and smooth.

Warm the peanut butter mixture slightly in the microwave for about 30 seconds until it’s just warm and easier to blend.

Pour the melted chocolate into the peanut butter mixture and stir thoroughly until completely smooth and shiny.

Cover the bowl and chill the mixture in the fridge for 2-3 hours, or until firm enough to scoop and roll.

Using a small spoon or cookie scoop, portion out the mixture and roll it gently into balls with your hands.

Re-melt some chocolate if needed, then dip each truffle quickly into the melted chocolate, turning to coat evenly.

Place the dipped truffles on parchment paper and sprinkle with crushed peanuts or sea salt, if desired.

Chill the coated truffles for another 30 minutes until the chocolate is set and glossy.

Serve the truffles at room temperature and enjoy their soft, rich interior with a shiny chocolate coating.