Place the chopped dark chocolate in a heatproof bowl 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, combine the peanut butter, sifted powdered sugar, and sea salt. Mix until the mixture is smooth, thick, and slightly sticky.
Pour the melted chocolate into the peanut butter mixture and stir well until everything is evenly incorporated and the mixture is shiny.
Cover the bowl and chill the mixture in the refrigerator for 30 to 60 minutes, until it firms up enough to scoop and shape.
Once chilled, use a small spoon or cookie scoop to portion out the mixture, then roll each portion between your palms to form small balls about 1 inch in diameter.
Re-melt the remaining chocolate slightly if needed, then dip each ball into the warm chocolate, allowing excess to drip off before placing on a parchment-lined baking sheet.
Optionally, sprinkle crushed pretzels, shredded coconut, or drizzle caramel on top of the coated truffles for extra flavor and texture.
Place the finished truffles back in the fridge for about 15 minutes until the chocolate coating is set and shiny.
Once set, serve the truffles at room temperature for the best flavor and texture. Enjoy these salty-sweet bites!