In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Pour the hot cream over the chopped high-quality chocolate, allow to sit for 5 minutes, then stir until smooth. Mix in butter, vanilla, and salt until combined. Cool for 30 minutes, then refrigerate for 1 hour until firm.

Scoop portions of the mixture using a melon baller. Roll each portion into a ball, then press one side to create an indentation for the bunny ears. Refrigerate for 20 minutes.

Melt the remaining chocolate in a microwave-safe bowl, heating in 30-second intervals until smooth. Dip each truffle into the melted chocolate, tapping off excess and placing back on a parchment-lined baking sheet.

Melt white chocolate and pipe bunny features onto each truffle, adding edible decorations like sugar eyes and colored sprinkles.

Let set at room temperature for about 10 minutes or refrigerate for quicker setting. Store leftovers in an airtight container in the fridge for up to 1 week.