In a medium, heat-safe bowl, add the chocolate. In a separate, shallow bowl, spread the chopped salted peanuts in an even layer. Set both bowls aside.
In a saucepan over medium heat, combine the cream and butter and heat until the mixture just starts to boil. Remove from the heat and carefully pour the mixture over the chocolate. Add the salt and stir together until smooth. Add the peanut butter and stir until evenly incorporated. Put the bowl into the refrigerator and chill for at least 3-4 hours.
Remove the chilled chocolate mix from the fridge and let sit for about 10 minutes. Using 2 teaspoons or a melon baller, shape the mixture into small balls approximately 1-inch in diameter. Roll each ball in the chopped peanuts until completely coated. Store in the refrigerator in an airtight container.