Chop the chocolate into small, uniform pieces to ensure even melting.
Gently melt the chocolate using a double boiler or microwave in short bursts, stirring constantly until smooth and glossy.
In a separate bowl, stir together the peanut butter, powdered sugar, and a pinch of sea salt until the mixture is smooth and creamy.
Fold the melted chocolate into the peanut butter mixture, combining thoroughly until the mixture is thick and uniform.
Cover the bowl and chill the mixture in the refrigerator for about 30 minutes, until it firms up enough to scoop.
Use a small cookie scoop to portion out the chilled mixture into uniform balls and place them on a parchment-lined tray.
Re-melt the remaining chocolate if it has cooled and thickened, then dip each ball quickly into the melted chocolate using a fork, tapping off excess chocolate.
Place each coated truffle back on the parchment paper and, if desired, sprinkle with a tiny pinch of sea salt or chopped nuts before the chocolate sets.
Allow the truffles to set at room temperature or in the fridge for about 20 minutes until the chocolate is firm and shiny.
Once set, serve the truffles at room temperature for optimal flavor and enjoy the velvety chocolate shell with creamy peanut butter center.