Make candy shells.
Melt Candy Melts, reserving 1/4 cup. Spoon into Petite Easter Egg Mold, filling to the top of each cavity. For ease, fill up to 4 at a time. Refrigerate about 2 minutes, then immediately turn over and drip chocolate onto parchment paper. Once excess chocolate is done dripping, turn over and clean up the edges. Refrigerate until set, about 15 minutes.