Combine flour and salt in a small bowl and set aside
Cream butter and sugars in a bowl. Add vanilla and water and mix on medium speed. Slowly add flour while mixing on medium speed until completely mixed. Add chocolate chips and stir by hand until combined.
Shape dough into eggs, place on parchment paper and freeze for 1 hour
When the hour is up melt the chocolate in the microwave in 30 second increments until completely melted.
Dip eggs into chocolate, using a fork, covering completely. Place back on parchment paper and let cool until chocolate has hardened.
Use a spoon to drizzle remaining melted chocolate over the truffles. Store covered in fridge for up to 5 days.