Peanut Butter Ghiradelli Chocolate Fudge Balls

I made these for my boyfriend's parents for Christmas this past year and they looooved it.

1 cup Ghiradelli semi-sweet chocolate chips
1 cup heavy whipping cream
1 cup smooth peanut butter
1/8 tsp salt
1/2 cup cocoa powder
1/2 cup confectioner's sugar

Place the chocolate chips and salt in a medium-sized bowl (preferably glass). Bring the cream to a boil and immediately pour over chips. Let sit for 10 minutes (do not touch until time is up!). Whisk the mixture until smooth and shiny. Slowly add the peanut butter and continue whisking. Pour the mixture into a small, flat pan (such as a brownie pan or pie pan) and refrigerate until firm.

Before making the fudge balls, mix together the cocoa powder and confectioner's sugar in a cereal-sized bowl (you may need to keep making more mixture if you seem to run out). Also keep a small bowl of hot water ready. Using a melon baller, scoop out individual balls and roll in the cocoa powder mixture. Dip the melon baller in the hot water in between each ball - this makes it much easier to scoop and helps avoid frozen chunks of chocolate on the baller. You will have around 30 truffles.