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1
Preheat oven to 350F Place sheet of phyllo dough long-side facing you on a parchment paper-lined baking sheet.
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2
Spray with butter-flavored cooking spray.
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3
Fold phyllo lengthwise in thirds, for a narrow sheet, about 18 inches long.
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4
Spray again.
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5
Stir 1 1/2 teaspoons sugar and 1/4 teaspoon cocoa together in cup.
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6
Sprinkle sugar mixture over phyllo.
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7
Cut phyllo crosswise into 6 equal strips using sharp knife.
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8
Spread out on baking sheet.
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9
Bake in oven until crisp and lightly browned, 8 minutes.
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10
Cool.
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11
Meanwhile, scald milk (heat to just below boiling point) in a small pot.
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12
Add remaining sugar and stir to dissolve.
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13
Combine remaining cocoa and cornstarch in cup.
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14
Pour in enough hot milk to make a paste.
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15
Stir and return to pot.
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16
Cook over low heat, stirring constantly, until thick.
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17
Spoon into bowl and cool completely.
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18
To assemble, fold whipped topping into chocolate mixture.
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19
Spread 2 heaping tablespoons mousse mixture over each phyllo sheet.
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20
Top each with banana slices.
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21
Place 1 phyllo sheet on dessert plate.
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22
Add 2 more layers.
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23
Repeat to make second serving.
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24
Yields 1 per serving.
