1. Make one batch of Vegan Peanut Butter Fudge. Instead of pressing it into a glass Pyrex dish, transfer it from the stove top to a bowl. Refrigerate it for about 30 minutes to firm up the balls for rolling.
2. Roll fudge into 1 inch diameter balls and place on a cookie sheet.
3. Place rolled balls in the freezer for about an hour.
4. While peanut butter balls are freezing, melt 1.5 bars of Green & Black’s dark 85% Cacao Bar or 5.25 ounces of 85% dark organic chocolate in a double boiler. In place of a double boiler, I use a stainless steel bowl placed on top of a saucepan of gently boiling water. The chocolate goes in the stainless steel bowl. Make sure to keep stirring the chocolate and that the water below stays at a gentle, simmering boil. You don’t want the chocolate to be too hot and you may be able to turn off the boiling water for a few minutes.
5. Once peanut butter balls are frozen, pull them out of the freezer. With two spoons, dip them in the melted chocolate, roll until coated, pull them out with the spoons, letting excess chocolate drip, and then place on a cookie sheet lined with parchment paper.
6. Freeze until firm.
7. Store in the refrigerator.
8. Serve in mini cupcake liners.

Note: There is a sweet spot with the melted chocolate consistency. If it’s too runny, it will be too drippy. If it’s too hard, the spoons make marks on the balls.