Heat ½ cup of heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and pour over 8 oz of chopped chocolate. Let sit for about 5 minutes to melt, then stir until smooth. Mix in 2 tbsp of butter, 1 tsp of vanilla, and a pinch of salt. Chill for about 1 hour until firm.

Once firm, use a cookie scoop to portion the mixture into balls. Gently flatten one side of each ball to create bunny ears. Place on a parchment-lined baking sheet and refrigerate for an additional 20 minutes.

Melt 12 oz of chocolate in a heatproof bowl. Dip each cooled truffle in the melted chocolate, allowing excess to drip off. Return to the lined baking sheet.

Melt ¼ cup of white chocolate. Pipe bunny ears and features on each truffle. Add edible decorations for charm.

Let the decorations set at room temperature for about 30 minutes. Arrange on a plate or store in an airtight container in the refrigerator.