Easter Egg Buttercream Candies

sallysbakingaddiction.com

Susan Hall

½ cup ( 115g) unsalted butter, softened to room temperature

4 cups ( 480g) confectioners’ sugar

3 Tablespoons (45ml) heavy cream or half-and-half

1 and ½ teaspoons pure vanilla extract

½ teaspoon almond extract

pinch salt, to taste

four 4-ounce semi-sweet chocolate bars ( 450g), coarsely chopped*

1 teaspoon vegetable oil

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