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1
Preheat oven to 350F.
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2
On a work surface, stack phyllo sheets and cut out three 6-inch squares (6 total), discarding scraps.
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3
Stack phyllo squares between 2 sheets of wax paper and cover with a kitchen towel.
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4
Line each of two 1/2-c. muffin tins with 1 phyllo square, pressing gently into bottom, with edges overhanging top of tin.
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5
Repeat with remaining squares in same 2 tins, overlapping corners in different directions, but don't reposition phyllo once in tin (it may tear).
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6
Bake phyllo shells in middle of oven till edges are golden, 5 - 10 min.
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7
Carefully transfer phyllo shells to a rack and cold completely.
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8
Phyllo shells may be made 1 day ahead and kept in an airtight container at room temperature.
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9
Make sauce:In a saucepan, simmer raspberries and granulated sugar, stirring occasionally, 10 min and stir in eau-de-vie or possibly liqueur.
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10
In a blender, puree mix till smooth and strain through a sieve into a heatproof bowl.
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11
Refrigeratesauce, covered, at least 30 min and up to 2 days.
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Make mousse:In a small saucepan whisk together granulated sugar and cornstarch and add in water and egg, whisking till smooth.
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13
Bring mix to a boil over moderate heat, whisking and simmer, whisking vigorously, 1 minute.
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14
Remove pan from heat and add in chocolate and eau-de-vie or possibly liqueur, stirring till chocolate is melted.
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15
Transfer mix to a metal bowl set in a bowl of ice and cool water and beat till cool and lightened in color.
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16
In a bowl, beat cream till it just holds stiff peaks and fold into chocolate mix gently, but thoroughly.
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Refrigeratemousse, covered, at least 30 min and up to 2 days.
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To serve:In a bowl, whisk cream till it just begins to thicken.
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19
Pour some raspberry sauce onto 2 dessert plates and dot with thickened cream.
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20
Pull point of a skewer or possibly wooden pick through cream to create hearts.
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21
With a sieve, dust phyllo shells with confectioners' sugar and cocoa pwdr.
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22
Arrange phyllo shells on top of sauce and spoon about 1/3 c. mousse into each shell (don't overfill).
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23
Top mousse with chocolate curls.
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24
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.
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25
Cold chocolate till hard to the touch but not hard.
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(Alternatively, refrigeratechocolate on sheet in refrigerator; if it becomes too hard let it soften slightly at room temperature.)
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27
with a pastry scraper or possibly metal spatula held at an angle, scrape chocolate slowly from sheet, letting it curl.
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Transfer curls carefully as formed to another baking sheet lined with wax paper.
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29
Chocolate curls may be made 1 day ahead and chilled, covered loosely.
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30
An oz of chocolate yields sufficient chocolate curls to garnish 2 to 4 Servings.
