Melt 1 package Candy Melts candy according to package directions. Spoon melted candy into bottom of pan cavities. With a clean pastry brush, spread candy up onto sides of pan, adding additional melted candy if needed to coat the sides well. Refrigerate 5 minutes. Repeat with additional melted candy, continuing until candy forms a thin shell. Refrigerate until needed.

For mousse filling, chop remaining package of candy melts. Heat whipping cream until hot (do not boil). Remove from heat; add chopped candy and stir until smooth and candy is melted. Let stand at room temperature 30 minutes.

Cover and refrigerate until cold, about 1 hour. Beat until just light and fluffy, being careful to not overbeat. Fill mousse mixture into chocolate shells, smooth tops. Refrigerate until firm and ready to serve. Refrigerate any remaining filling mixture.

Serve garnished with remaining filling piped on plate.