Line a large baking tray or a couple of plates with baking parchment. This will prevent the balls from sticking later on.

In a large mixing bowl, combine the 250g of smooth peanut butter and 60g of softened unsalted butter. Using an electric hand mixer or a wooden spoon, beat them together until the mixture is smooth and completely combined.

Gradually add the 200g of sifted icing sugar to the peanut butter mixture. Mix on a low speed (or by hand) until it forms a stiff, dough-like consistency. It should be firm enough to roll but not dry or crumbly.

Scoop out portions of the mixture using a teaspoon or a small cookie scoop for uniformity. Roll each portion between your palms to form a smooth ball, roughly 2-3cm in diameter. Place the balls on your prepared parchment-lined tray.

Transfer the tray of peanut butter balls to the freezer for at least 30 minutes, or the refrigerator for 1 hour. They need to be very firm and cold. This is the secret to preventing them from falling apart in the warm chocolate.

While the balls are chilling, melt the chocolate. I find that the best way to do this is using a double boiler method, or a heatproof bowl set over a saucepan of gently simmering water. For a full guide on different methods, BBC Good Food has an excellent tutorial. Stir the 200g of dark chocolate occasionally until it is smooth and completely melted. Remove from the heat.

Remove the chilled balls from the freezer. Working one at a time, drop a ball into the melted chocolate. What works best for me is using two forks to gently roll the ball until it’s fully coated, then lifting it out and letting any excess chocolate drip off back into the bowl.

Place the coated ball back on the parchment-lined tray. If you like, you can sprinkle a few sea salt flakes on top at this stage. Repeat with the remaining balls.

Place the tray in the refrigerator for about 15-20 minutes, or until the chocolate shell is completely firm and set. Once set, they are ready to enjoy!