Chop 200g of dark chocolate into small, even pieces to ensure smooth melting.
Gently melt the chopped chocolate over a double boiler or microwave in 20-second bursts, stirring between each until silky and smooth.
In a bowl, mix the creamy peanut butter with the sifted powdered sugar and a pinch of sea salt until the mixture is creamy, smooth, and well combined.
Pour the melted chocolate into the peanut butter mixture and stir thoroughly until fully incorporated and glossy.
Place the mixture in the refrigerator for 1-2 hours, or until it becomes firm enough to handle and scoop.
Using a small scoop or teaspoon, portion out the chilled mixture and roll each into a small ball with clean hands, placing them on a parchment-lined tray.
Gently melt the additional 100g of dark chocolate, then transfer it to a bowl for dipping.
Dip each peanut butter ball into the melted chocolate using a fork or toothpick, letting excess drip off before placing back on the parchment paper.
If desired, sprinkle some crushed peanuts or a pinch of sea salt on top of the coated truffles before the chocolate sets.
Refrigerate the finished truffles for at least 30 minutes until the chocolate coating is firm and shiny.
Serve these indulgent bites chilled or at room temperature for the best melt-in-your-mouth experience. Enjoy!