In a saucepan over medium heat or in microwave, melt butter. Let it cool for about 5 minutes. Stir vanilla into melted butter.

In a mixing bowl, add in powdered sugar.

Pour in melted butter/vanilla and mix until combined. Then, add in whipping cream and beat until fully combined. The mixture will be soft.

Refrigerate mixture for 15-30 minutes to firm up a bit.

Line a baking sheet with parchment paper.

When ready, take dough and form into approx 1 inch size balls. Place on the parchment paper lined baking sheet. If the dough is a bit sticky, coat your hands with a little powdered sugar. It makes rolling the dough a bit easier.

Place baking sheet in freezer for an 1 hour. Freezing them makes coating them much easier.

When ready, bring a pot of water to boil and place a heat-proof bowl on top to create a double boiler.

Add chocolate chips and shortening into bowl and stir until fully melted and smooth.

Dip each each piece into melted chocolate and coat. Place back on parchment paper. Repeat with each cream.

If you are topping with sprinkles, nuts or coconut, do before the chocolate sets! If you are drizzling with candy melts, you can still do this once chocolate sets.

Refrigerate until chocolate sets. About 30 minutes to 1 hour and keep any leftovers in refrigerator.