Melt chocolate wafers over a double boiler. Pour 3-4 tablespoons of melted chocolate into the cavity of 8 chocolate egg molds. Using a food-safe paintbrush, brush the chocolate in a thick layer up the sides of the eggs.
Refrigerate eggs for 30 minutes or until chocolate is firm, then carefully remove chocolate eggs from the molds.
While the chocolate is in the refrigerator, prepare the cream filling. In a medium bowl, beat cream cheese and sugar until smooth, while gradually adding cream and vanilla. Beat until stiff peaks form.
Decorate one egg half with dried fruit or chocolate candy, using melted chocolate to glue the ingredients to the egg. Fill the other half of the egg with cream and top with desired ingredients. Serve immediately.