Chop the dark chocolate into small pieces and melt it gently over a double boiler or in short bursts in the microwave, stirring often until smooth and glossy.
In a mixing bowl, stir together the peanut butter, honey, and a pinch of salt until smooth and creamy.
Pour the melted chocolate into the peanut butter mixture and fold together until fully combined and glossy.
Cover the bowl and refrigerate the mixture for about 30 minutes, or until it firms up enough to scoop and roll.
Using a teaspoon or melon baller, scoop out small portions of the chilled mixture and quickly roll them between your palms into smooth balls.
Place the formed balls on a parchment-lined tray and chill for another 15 minutes to set more firmly.
Meanwhile, melt additional chocolate if needed for coating, using the same gentle method.
Dip each chilled ball quickly into the melted chocolate, using a fork to help, then place back on the parchment paper.
Optional: sprinkle the coated truffles with crushed peanuts or dust lightly with cocoa powder for extra flavor and texture.
Refrigerate the finished truffles for at least 30 minutes to allow the chocolate coating to set completely.
Serve the truffles chilled, enjoying the satisfying crack of the chocolate shell giving way to the smooth, peanutty center.