White chocolate eggs:

Melt the chopped white chocolateover a bain marie, or double boiler.

With a pastry brush, brush a thin coat of the melted chocolate into each mold cavity.

Turn the mold upside-down on a small tray. Freeze for for 5 minutes.

Remove mold from freezer, and brush a second layer of chocolate over the first, making sure there are no thin spots in the chocolate. Flip the mold and return to the freezer for 5 minutes.

Repeat the process 1-2 more times, or until there are no thin spots in the chocolate.

Add the jam or marmalade to a piping bag. Pipe jam into the center of each egg, allowing about 1/4 inch of space at the top.Tap the mold gently on the countertop to distribute the jam evenly throughout the shells.

Transfer remaining melted chocolate to a piping bag. Pipe chocoalte on top of the jam, completely covering the top of each egg cavity.

Use a small stepped palette knife to spread the chocolate. Make sure it reaches the edges of each cavity.

Return to the freezer for 15 minutes. While eggs freeze, prepare the buttercream.

Buttercream:

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

Gradually add the confectioner’s sugar, alternating with the milk and mixing well after each addition.  If necessary, add a bit more milk to adjust the consistency. The buttercream should be thick and creamy, yet firm enough to hold its shape when piped.

Mix in the vanilla bean paste and yellow gel food coloring.

Transfer buttercream to a disposable piping bag fitted with a large star tip.

Decoration:

Add 1 tablespoon confectioner’s sugar to a small bowl, along with a few drops of red gel food coloring. Mix with a fork to create the “paprika” topping. Set aside.

Remove egg mold from freezer. Gently peel away the mold, popping the chocolate eggs onto a plate, tray, silicone mat, or sheet of parchment.

With a sharp paring knife, trim away the excess chocolate.

Turn the eggs flat side up. Pipe a generous dollop of buttercream on top of each egg. Sprinkle with “paprika” topping.

Store leftover white chocolate eggs in an airtight container in the refrigerator for up to one week.