Melt the dark chocolate melting wafers using a double boiler.
Once the chocolate is melted, place the pot on low heat so that the chocolate doesn't burn.
Place the butter into a medium sized mixing bowl.
Place the bowl into the microwave and melt the butter.
Combine peanut butter, butter and marshmallow fluff; mix to combine.
Gradually add the powdered sugar, using a spatula to mix until dough is no longer sticky. (You may need a little more powdered sugar.)
Whip the peanut butter mixture until it's no longer clumpy looking.
Scoop about 1 tablespoon of chocolate into a heart mold
Use a spoon to scoop some of the peanut butter batter into the heart cavity on top of the melted chocolate.
Spoon some more melted chocolate onto the top of the dough.
Place the heart cavity tray into the freezer for about an hour.
Once the chocolate is hard, pull the tray cavity out of the freezer and carefully pop out the hearts
Place the hearts onto a cookie sheet fitted with parchment paper.
Repeat the above steps until all of the chocolate has been used.
Using the double boiler, melt the light cocoa candy melting wafers.
Scoop some candy melt into the piping bag.
Cut off a small tip on the piping bag.
Drizzle the light cocoa onto the chocolate hearts.
Let the truffle hearts dry before serving.