Chocolate–Peanut Butter Truffles

Place bittersweet chocolate, chopped, in a medium heat-safe bowl. Set aside. In a medium saucepan over low heat, cook heavy cream until it just begins to boil; then immediately pour over chocolate. Let sit for 1 minute. Stir until chocolate is melted and mixture is thick and smooth. Stir in smooth peanut butter, vanilla extract, and salt. Pour into a shallow baking pan and refrigerate until set, 4 to 6 hours. Spoon chocolate–peanut butter mixture, by the tablespoon, into your hand and roll into balls. Place on a parchment-lined baking pan and return to refrigerator for 20 to 30 minutes. Place cocoa and finely chopped peanuts in separate shallow dishes. Roll half the truffles in cocoa and the other half in peanuts, constantly shaping each ball as you work. Keep refrigerated until serving or gifting.