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 the softened butter on high speed until smooth and creamy. Mix in the vanilla extract and fine sea salt.

Gradually add confectioner’s sugar and milk, alternating between the 2 until a soft dough forms. If necessary, add more confectioner’s sugar or milk to adjust the consistency. The dough should feel soft enough to shape, but not overly sticky.

Add flavor oil and gel food coloring. For multiple colors or flavors, separate the dough into several smaller bowls. With gloved hands, knead the color and flavor into the dough until distributed evenly throughout.

With your hands, shape the dough into 1 – 1 1/2-inch eggs. Arrange on prepared tray and refrigerate until firm, at least 1 hour, or overnight.

Melt the chocolate over a bain-marie or double boiler.*

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

Before chocolate sets, decorate each egg with Easter sprinkles, homemade sprinkles, or sanding sugar. You can also pipe zigzags of melted chocolate over each egg, or use an enrobing fork to make decorative designs in the melted chocolate.

Allow chocolate to set at room temperature.

Inspect the bottom of each egg carefully. If you notice any bare spots or breaks with the buttercream peeking through, “repair” these with a food-safe paintbrush and a dab of leftover chocolate.

Layer eggs between sheets of parchment or wax paper. Refrigerate or store or in a cool, dark place at room temperature for up to 2 weeks.