Melt dipping chocolate in a double-boiler until smooth and creamy. Let chocolate cool until lukewarm.
Whip whipping cream with 2 tablespoons sugar and a pinch of salt, until stiff peaks form. Fold whipped cream into cooled chocolate. Place mixture in the refrigerator until you can roll mixture into 1 inch balls. Roll chocolate/cream mixture into balls. Place balls on 2 large baking sheets lined with foil. Place balls in refrigerator overnight.
Melt 1 lb dipping chocolate in double boiler until smooth. Cool. Place crushed peanuts in a shallow baking dish. Dip balls into melted chocolate and then roll in crushed peanuts. Place balls on wax paper lined baking sheets. Put back in the refrigerator until chocolate is set. Place balls between sheets of wax paper in a covered container. Store in refrigerator