Heat heavy cream in a saucepan over medium heat until it simmers, then pour over chopped chocolate. Let sit for 5 minutes, stir, and add butter, vanilla, and salt. Cool, then refrigerate until firm.

Scoop cooled ganache into small balls, press one side for bunny ears, and refrigerate for 20 minutes.

Melt chocolate in a bowl over simmering water. Dip truffles in melted chocolate and place on parchment-lined sheet to set.

Melt white chocolate and use it to decorate truffles with fun details. Add edible decorations for flair.

Allow decorated truffles to set completely. Serve, or store in an airtight container in the refrigerator for up to a week.