Melt the milk chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

Pour a small amount of melted chocolate into each cavity of the silicone mold, ensuring the sides are coated. Use a spatula to spread it evenly.

Place the mold in the refrigerator for about 10 minutes to set.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, vanilla extract, and a pinch of salt, mixing until well combined.

Add milk a little at a time until the filling reaches a smooth, spreadable consistency.

Remove the chocolate-coated mold from the refrigerator and fill each cavity with the creme filling.

Cover the filling with more melted chocolate, ensuring it is sealed completely.

Return the mold to the refrigerator for another 15 minutes to set completely.

Once set, carefully remove the bites from the mold.

Melt the white chocolate and drizzle it over the bites for decoration.

Serve immediately or store in an airtight container in the refrigerator.