In a medium saucepan, heat ½ cup of heavy cream over medium heat until it begins to simmer, but do not let it boil. Pour the hot cream over 8 oz of chopped milk or dark chocolate in a heatproof bowl. Let this mixture sit for 2-3 minutes to soften the chocolate, then stir until smooth. Stir in 2 tbsp of softened unsalted butter, 1 tsp of vanilla extract, and a pinch of salt until fully combined. Refrigerate the mixture for about 1 hour, or until firm.

Once the filling has set, use a melon baller or small scoop to scoop out portions of the chilled chocolate mixture. Roll each scoop rapidly in your hands to form balls, about 1-inch in diameter. Then, gently press one side of each truffle to create an indentation for the bunny’s ears. Place the shaped truffles on a parchment-lined baking sheet and refrigerate for an additional 20 minutes to firm up.

Melt 12 oz of milk or dark chocolate in a microwave-safe bowl or using a double boiler, stirring until smooth. Remove the truffle balls from the refrigerator, and using a fork or dipping tool, dip each ball into the melted chocolate, allowing any excess to drip back into the bowl. Place the coated truffles back onto the parchment sheet, ensuring they don’t touch, and let them set at room temperature or in the refrigerator for 30 minutes.

Meanwhile, melt ¼ cup of white chocolate in a small bowl for decorating. Use a piping bag or a zip-top bag with a corner snipped off to drizzle melted white chocolate over the tops of the truffles, creating ears and facial features. Add edible decorations, such as colored sprinkles or candy eyes, to embellish your truffles. Allow the decorations to set completely, about 15-20 minutes.

Once the decorations are set and the chocolate coating is firm, your Bunny-Shaped Chocolate Truffles are ready to serve! Present them beautifully on a festive platter or pack them into decorative boxes for gifts.