Chop the semi sweet and milk chocolate into small pieces. Use a double boiler, or a heatproof bowl set over a pan of small saucepan of boiling water to melt the chopped chocolate. Once completely melted set aside to cool slightly.

Separate 2 eggs, and beat whites in a clean bowl with an electric mixer at a high speed until foamy. Slowly add 3 tablespoon of sugar, and continue beating until you reach stiff peaks.
Once the melted chocolate is slightly cool, stir the egg yolks into the chocolate and mix well.

Add a small amount of the egg whites into the chocolate mixture and stir to combine completely. Add the rest of the whites, folding to ensure the air stays in the egg whites.

Whip cream and add 1 tablespoon sugar, and vanilla.

Fold whipped cream into the egg white and chocolate mixture until fully combined.

Carefully cut the tops off of the hollow chocolate Easter eggs.

Put the chocolate mousse into a ziplock bag and pipe into the eggs. We filled 18 small hollow eggs, but it depends on the size of your eggs.
Refrigerate the eggs until set.

Before serving, top with whipped cream, and a mini Easter bunny sprinkle.