INGREDIENTS

INSTRUCTIONS

Preheat oven to 350F.  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-cup 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 do not reposition phyllo once in tin (it may tear).
Bake phyllo shells in middle of oven until edges are golden brown, 5
to 10 minutes. Carefully transfer phyllo shells to a rack and cool
completely. Phyllo shells may be made 1 day ahead and kept in an
airtight container at room temperature.  Make sauce:  In a saucepan,
simmer raspberries and granulated sugar, stirring  occasionally, 10
minutes and stir in eau-de-vie or liqueur. In a  blender, puree mixture
until smooth and strain through a sieve into a  heatproof bowl. Chill
sauce, covered, at least 30 minutes and up to 2  days.  Make mousse:
In a small saucepan whisk together granulated sugar and cornstarch  and
add water and egg, whisking until smooth. Bring mixture to a boil  over
moderate heat, whisking and simmer, whisking vigorously, 1  minute.
Remove pan from heat and add chocolate and eau-de-vie or  liqueur,
stirring until chocolate is melted. Transfer mixture to a  metal bowl
set in a bowl of ice and cold water and beat until cold  and lightened
in color. In a bowl, beat cream until it just holds  stiff peaks and
fold into chocolate mixture gently, but thoroughly.  Chill mousse,
covered, at least 30 minutes and up to 2 days.  To serve:  In a bowl,
whisk cream until it just begins to thicken. Pour some  raspberry sauce
onto 2 dessert plates and dot with thickened cream.  Pull point of a
skewer or wooden pick through cream to form hearts.  With a sieve, dust
phyllo shells with confectioners' sugar and cocoa  powder. Arrange
phyllo shells on top of sauce and spoon about 1/3 cup  mousse into each
shell (do not overfill). Top mousse with chocolate  curls.  In a small
metal bowl, set over a saucepan of barely simmering water,  melt
chocolate and on a baking sheet (not non-stick) spread it with a  metal
spatula as thinly and evenly as possible. Cool chocolate until  firm to
the touch but not hard. (Alternatively, chill chocolate on  sheet in
refrigerator; if it becomes too hard let it soften slightly  at room
temperature.) with a pastry scraper or metal spatula held at  an angle,
scrape chocolate slowly from sheet, letting it curl.  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 ounce of chocolate yields enough chocolate curls  to garnish 2 to 4
Servings.  Serves 2.  Gourmet February 1995

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Nutrition (calculated from recipe ingredients)
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Calories: 1139
Calories From Fat: 445
Total Fat: 50.7g
Cholesterol: 329.2mg
Sodium: 2022.5mg
Potassium: 1941.2mg
Carbohydrates: 140.8g
Fiber: 29.9g
Sugar: 67.1g
Protein: 43.6g