1. Make the buttercream filling

• In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.
• Gradually add sifted powdered sugar, mixing after each addition.
• Add heavy cream, vanilla extract, and salt. Beat until light and fluffy.
• If desired, divide the mixture into portions and stir in additional flavor variations like cocoa powder, peanut butter, or citrus zest.

2. Shape the candies

• Line a baking sheet with parchment paper.
• Scoop about 1 tablespoon of buttercream filling and roll it into a ball.
• Gently shape each ball into an oval or egg shape by flattening slightly and tapering the ends.
• Place shaped eggs on the lined baking sheet and refrigerate for 1 hour to firm up.

3. Melt the chocolate coating

• In a heatproof bowl, combine chocolate chips and coconut oil or butter.
• Melt using a double boiler or microwave in 30-second intervals, stirring between each until smooth and glossy.

4. Coat the buttercream eggs

• Using a fork or candy dipping tool, dip each chilled buttercream egg into the melted chocolate.
• Tap off excess chocolate and return the coated eggs to the parchment-lined sheet.
• While the chocolate is still wet, decorate with sprinkles or edible glitter if desired.
• For additional decoration, drizzle colored melted chocolate or white chocolate over the set candies.

5. Chill and serve

• Refrigerate the coated eggs for 15–20 minutes until the chocolate is fully set.
• Serve immediately or store in an airtight container in a cool place.