Line a half sheet rimmed baking tray with parchment or a silicone mat. Set aside.

In a large mixing bowl or the bowl of a stand mixer, whip softened butter on high speed until light and fluffy.

Mix in vanilla extract and fine sea salt.

Gradually add confectioner’s sugar and milk, alternating between the two until a soft dough forms. If necessary, add a bit more sugar or milk to adjust the consistency. The dough should be soft enough to shape, but not overly sticky.

Add flavor oil and gel food coloring. (For different colors or flavors, separate the dough into several smaller bowls.)

With your hands, shape the dough into 1 – 1 1/2-inch balls. Arrange on prepared tray and refrigerate until ready to use.

Melt the chocolate. (See notes on tempering, above.)

Working quickly, use an enrobing fork to dip each center in the melted chocolate. Arrange on prepared tray.

Before chocolate sets, decorate each egg with Easter sprinkles, homemade sprinkles, or sanding sugar.

Allow chocolate to set at room temperature.

Layer eggs between sheets of parchment or wax paper. Refrigerate or store or in a cool/dark place at room temperature, for up to two weeks.