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1
Preheat oven to 375F.
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2
Generously butter every other cup in 12-cup muffin pan.
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3
Place 1 phyllo rectangle on work surface; cover remaining phyllo with plastic wrap and damp cloth to prevent drying.
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4
Brush rectangle with melted butter; sprinkle with 1/2 tablespoon sugar and 1/2 tablespoon hazelnuts.
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5
Place second phyllo rectangle atop first; brush with butter and sprinkle with 1/2 tablespoon sugar and 1/2 tablespoon hazelnuts.
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6
Repeat 3 more times; top with 1 more rectangle and brush with butter, making stack of 6 rectangles.
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7
Using small sharp knife and 6-inch-diameter plate as guide, cut out two 6-inch round stacks.
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8
Press each stack into 1 buttered muffin cup.
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9
Repeat procedure 2 more times, making 4 more phyllo cups (6 total).
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10
Bake phyllo cups until golden and crisp, about 10 minutes.
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11
Immediately lift phyllo cups from pan, twisting carefully to loosen; place on rack.
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12
Cool completely.
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13
(Can be made 2 days ahead.
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14
Store airtight at room temperature.)
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15
Whisk egg yolks, 1/4 cup sugar, butter, 1/4 cup water, and espresso powder in large metal bowl to blend.
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16
Set bowl over saucepan of simmering water (do not let bowl touch water); whisk constantly until thermometer inserted into mixture registers 160F, about 3 minutes.
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17
Add chocolate and whisk until melted and smooth.
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18
Turn off heat; leave bowl over water.
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19
Using electric mixer, beat egg whites in another large bowl to soft peaks.
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20
Gradually add remaining 1/4 cup sugar, beating until stiff and glossy.
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21
Remove chocolate from over water.
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22
Fold 1/3 of beaten whites into warm chocolate mixture to lighten.
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23
Fold in remaining whites.
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24
Cover and chill until set, at least 3 hours or overnight.
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25
Fill phyllo cups with mousse (reserve remaining mousse for another use).
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26
Top with raspberries and diced pears and serve.
