Combine cream cheese, butter, and peanut butter and stir together (I like to use an electric mixer) until smooth, creamy, and completely combined.

Gradually stir in powdered sugar until completely combined, then stir in vanilla extract. Mixture should be very thick.

Scoop dough into Tablespoon-sized scoops and roll between your palms until you have a smooth ball (if the dough is sticky or difficult to work with, you may either add a bit more powdered sugar or transfer the dough to the refrigerator to chill for 10-15 minutes before rolling).

Transfer to wax paper lined baking sheet and repeat until you have scooped all of your dough. Transfer the baking sheet to the refrigerator to chill for 20 minutes.

Place couverture chocolate or chopped chocolate in a microwave-safe bowl and heat for 25 seconds. Remove from microwave and stir thoroughly (even though it will look like not much has happened).

Return chocolate to the microwave and heat in 15-second intervals, stirring thoroughly and scraping down the sides of the bowl each time until chocolate begins to melt. Once chocolate appears to be about 50% melted, start checking the temperature.

In order to properly temper chocolate (semisweet or dark chocolate in this instance), you must maintain a temperature above 87F (30C) but below 91F (33C). If you notice your chocolate has exceeded 87F but the chocolate still isn’t completely melted, just keep stirring it until the temperature has dropped or the remaining chocolate has melted).

Once your chocolate is in temper, remove your peanut butter balls from the refrigerator.

Dip the bottom of the peanut butter ball into the chocolate and then place on a candy fork (or just a regular fork, if you don’t have one!). Use a spoon to drizzle chocolate over the entire peanut butter ball until it is entirely cloaked in chocolate, then carefully slide off of the fork onto a wax paper lined baking sheet. Allow chocolate to resolidify before enjoying, and store in an airtight container in the refrigerator.