In a medium pan, whisk 4 egg yolks with 2 tablespoons sugar and 3/4 cup heavy cream. Cook over medium-low heat, stirring constantly, until thick (4-ish minutes), being mindful not to boil. Meanwhile melt baking chocolate using double boiler method or in microwave.
Remove egg mixture from heat and whisk in melted chocolate and vanilla. Transfer to a bowl and chill in fridge.
Wash pan and whisk remaining 2 egg yolks with 1 tablespoon sugar and 3/8 cup of whipping cream. Cook over medium-low heat, stirring constantly, until thick (4-ish minutes), being mindful not to boil.
Remove egg mixture from heat and whisk in 1 tablespoon of seedless strawberry jam. Transfer to a bowl and chill in fridge.
Using electric beater or stand mixer, beat remaining whipping cream with remaining sugar until stiff peaks form.
Remove strawberry egg and chocolate egg mixture from fridge. Spoon 3/4 of whipping cream into chocolate egg mixture and fold in. Take remaining whipping cream and beat in red food colouring and then spoon onto strawberry mixture and fold in. Do not overstir.
Cover and return the two bowls to the fridge to cool for minimum half an hour.
When ready to serve, spoon chocolate mousse into individual cups 1/3 of the way. Add layer of chocolate easter eggs and top with strawberry mousse and then a thin layer of chocolate mousse. Serve with extra chocolate eggs on top!
