1. In a double broiler over low heat melt 1 cup melting candies. Once the candies have softened, stir occasionally until smooth. Remove immediately from the heat and fold in remaining 1/4 cup of chocolates.
2. Brush each wafer cup with chocolate and place on a parchment lined baking sheet and refrigerate to set while preparing the mousse.
3. In a small bowl toss together fresh strawberry slices with 1 tablespoon of sugar. Let stand for 5 minutes. Place the strawberries in the food processor and puree.
4. In another separate small measuring cup of bowl, stir 2 tablespoons of water with gelatin. Let stand for 5-10 minutes, just until the mixture has thickened. Add the gelatin to the strawberry puree. Cover and refrigerate for about 15 minutes until the mixture has thickened slightly.
5. In the meantime, in a large bowl, whip cream with confectioner’s sugar and vanilla until firm peaks form. Set aside some whipped cream for later for assembly.
6. Add the strawberry mixture to the whipped cream, 1/2 cup at time, folding gently between each addition. Cover and refrigerate for 15 – 20 minutes, or until ready to serve.

Assembly:

1. Assemble your Easter Eggs before serving.
2. Fill each prepared wafer cup with strawberry mouse, top with a dollop of reserved whipped cream.
3. Shave one of the chocolate candies from the Spring Mix Minis over each egg cup, then top with M&M's® Pastel Plain candies.
4. Place the eggs in your Easter basket display for a festive touch and serve.