!*I prefer to use Ghirardelli dark chocolate melting wafers--they go on much cleaner and set much faster than regular chocolate chips.
!**Add the sea salt very sparingly, even more-so than pictured in these photos. A little goes a long way.
!***Prepare chocolate by melting in large bowl for 30 seconds, stirring, and then repeating at 15 second intervals until chocolate is completely melted.
Dip buttercreams in chocolate***, transfer to wax-paper lined surface and allow the shells to harden before serving.