No sugared truffles, dominated by peanut butter, under the cover of dark chocolate
Bring to room temperature the peanut butter and combine flour, sugar and salt.
Mix well until you get a hard dough. If not, add some more flour or icing sugar,depending on taste. Get many balls out of the dough, put them on a shelf and cool them in the fridge.
In the meantime melt the chocolate into a bain-marie. Take balls and soak them in chocolate, then place them on a tray covered with baking paper
Decorate them with a half peanut or some silvery edible flake and cool in the fridge for at least an hour. Remove from the fridge and serve.