Beat the cream cheese, mascarpone and sugar together with a electric beaters until soft and smooth.
In a small bowl or cup, combine the gelatine and boiling water and stir until dissolved. Add it to the cream cheese mixture and continue to beat.
Divide the cream cheese mixture evenly between two mixing bowls.
Melt the dark and milk chocolates in two separate bowls. (You can do this over a pot of simmering water, but short bursts in the microwave and stirring in between is easiest).
Fold one portion of the cream cheese together with the milk chocolate, and one into the dark chocolate, using a spatula. Keep folding until combined.
Gently fold in half of the lightly whipped cream into the milk chocolate bowl, and the other half into the dark chocolate bowl. Folding carefully means you’ll end up with slightly streaky mix, but that’s ok. **You can also fold some crushed chocolate into the dark chocolate layer, if you want!
Pour the dark chocolate layer into the base and spread with a spatula. Top with the milk chocolate layer and smooth over.
Place in the fridge to set, overnight if possible, but at least 6-8 hours to set.
When ready to serve, top with broken and whole Easter eggs or your choice of toppings. Enjoy!