Bittersweet Chocolate Mousse In Phyllo With Raspberry Sau

Directions

1. Preheat oven to 350F.
2. On a work surface, stack phyllo sheets and cut out three 6-inch squares (6 total), discarding scraps. Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel. Line each of two 1/2-c. muffin tins with 1 phyllo square, pressing gently into bottom, with edges overhanging top of tin. Repeat with remaining squares in same 2 tins, overlapping corners in different directions, but don't reposition phyllo once in tin (it may tear).
3. Bake phyllo shells in middle of oven till edges are golden, 5 - 10 min. Carefully transfer phyllo shells to a rack and cold completely. Phyllo shells may be made 1 day ahead and kept in an airtight container at room temperature.
4. Make sauce:In a saucepan, simmer raspberries and granulated sugar, stirring occasionally, 10 min and stir in eau-de-vie or possibly liqueur. In a blender, puree mix till smooth and strain through a sieve into a heatproof bowl. Refrigeratesauce, covered, at least 30 min and up to 2 days.
5. Make mousse:In a small saucepan whisk together granulated sugar and cornstarch and add in water and egg, whisking till smooth. Bring mix to a boil over moderate heat, whisking and simmer, whisking vigorously, 1 minute. Remove pan from heat and add in chocolate and eau-de-vie or possibly liqueur, stirring till chocolate is melted. Transfer mix to a metal bowl set in a bowl of ice and cool water and beat till cool and lightened in color. In a bowl, beat cream till it just holds stiff peaks and fold into chocolate mix gently, but thoroughly.
6. Refrigeratemousse, covered, at least 30 min and up to 2 days.
7. To serve:In a bowl, whisk cream till it just begins to thicken. Pour some raspberry sauce onto 2 dessert plates and dot with thickened cream.
8. Pull point of a skewer or possibly wooden pick through cream to create hearts.
9. With a sieve, dust phyllo shells with confectioners' sugar and cocoa pwdr. Arrange phyllo shells on top of sauce and spoon about 1/3 c. mousse into each shell (don't overfill). Top mousse with chocolate curls.
10. In a small metal bowl, set over a saucepan of barely simmering water, heat chocolate and on a baking sheet (not non-stick) spread it with a metal spatula as thinly and proportionately as possible. Cold chocolate till hard to the touch but not hard. (Alternatively, refrigeratechocolate on sheet in refrigerator; if it becomes too hard let it soften slightly at room temperature.) with a pastry scraper or possibly metal spatula held at an angle, scrape chocolate slowly from sheet, letting it curl.
11. Transfer curls carefully as formed to another baking sheet lined with wax paper. Chocolate curls may be made 1 day ahead and chilled, covered loosely. An oz of chocolate yields sufficient chocolate curls to garnish 2 to 4 Servings.
12. Serves 2.