Chop the dark chocolate into small, even pieces and place it in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until smooth and glossy, about 45 seconds total.
In a mixing bowl, combine the creamy peanut butter, melted butter, and honey. Stir until the mixture is smooth, creamy, and well blended, with a slight sheen.
Pour the melted chocolate into the peanut butter mixture and fold together thoroughly until you have a thick, uniform batter that’s glossy and smooth.
Cover the bowl and refrigerate for about 30 minutes, or until the mixture is firm enough to scoop but still pliable. You’ll want it cold but not frozen solid.
Using a small cookie scoop or teaspoon, portion out the chilled mixture and roll each into a 1-inch ball with your hands. Place each ball on a parchment-lined baking sheet.
Refrigerate the formed truffles for another 30 minutes to help them set and hold their shape.
Place the sifted cocoa powder in a shallow dish. Roll each chilled truffle in the cocoa until fully coated, then gently tap off any excess.
If desired, sprinkle a tiny pinch of flaky sea salt or crushed nuts on top of each truffle before refrigerating to add extra flavor and texture. Gently press them in so they stick.
Refrigerate the coated truffles for at least 15 minutes to set the cocoa coating and ensure they are firm and shiny.
Serve the truffles straight from the fridge for a firm, cool bite, or let them sit at room temperature for about 10 minutes for a softer, melty experience. Enjoy these indulgent treats!
