Begin by chopping semi-sweet chocolate into small pieces and placing them in a heatproof bowl. In a saucepan, heat heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute before stirring with a spatula until smooth and glossy.

Cover it with plastic wrap and refrigerate for about 1-2 hours until it’s scoopable.

Shape them into ovals for the bunny bodies and smaller shapes for the ears, refrigerate for 15-20 minutes to firm them up.

Prepare the outer layer by chopping your white or milk chocolate and heating it in 20-second intervals until completely melted.

Dip each bunny into the melted chocolate, allow excess chocolate to drip off before placing them back on the parchment-lined tray.

Use pink candy melts to pipe tiny noses and ears, place edible candy eyes, and sprinkle colored decorations on top.

Allow to sit at room temperature until the coating is firm, or place back in the refrigerator for about 15 minutes.

Once the decorations have set, your Bunny-Shaped Chocolate Truffles are ready to serve!