Combine 8 oz of chopped high-quality chocolate with 1/2 cup of simmering heavy cream in a heatproof bowl. Let it sit for about 5 minutes, stir in 2 tbsp unsalted butter, 1 tsp vanilla extract, and a pinch of salt until smooth. Cool to room temperature, then refrigerate for 1.5 hours or until firm enough to scoop.

Roll a small scoop of the chilled truffle filling into a ball. Flatten one side slightly to create bunny ears. Place on a parchment-lined baking sheet and refrigerate for 20 minutes.

Melt 12 oz of quality chocolate until smooth. Dip each truffle into the melted chocolate until fully coated. Tap off excess chocolate and place back on the baking sheet.

Melt 1/4 cup of white chocolate and use it to create bunny features on the truffles. Add sprinkles or sugar eyes for decoration. Let set.

Once decorations are hard, serve on a platter. Store leftovers in an airtight container in the fridge for up to a week.