Phyllo Cups with Chocolate Mousse and Fresh Fruit

• 9 fresh phyllo pastry sheets or frozen, thawed (each about 17x13 inches), stacked and halved crosswise, forming eighteen 8 1/2x13-inch rectangles
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted
• 8 tablespoons (about) sugar
• 8 tablespoons (about) finely chopped toasted hazelnuts
• 4 large eggs, separated
• 1/2 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
• 1/4 cup water
• 1 teaspoon instant espresso powder
• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 1/2-pint basket fresh raspberries
• 2 ripe pears, peeled, diced

1. Preheat oven to 375F.
2. Generously butter every other cup in 12-cup muffin pan.
3. Place 1 phyllo rectangle on work surface; cover remaining phyllo with plastic wrap and damp cloth to prevent drying.
4. Brush rectangle with melted butter; sprinkle with 1/2 tablespoon sugar and 1/2 tablespoon hazelnuts.
5. Place second phyllo rectangle atop first; brush with butter and sprinkle with 1/2 tablespoon sugar and 1/2 tablespoon hazelnuts.
6. Repeat 3 more times; top with 1 more rectangle and brush with butter, making stack of 6 rectangles.
7. Using small sharp knife and 6-inch-diameter plate as guide, cut out two 6-inch round stacks.
8. Press each stack into 1 buttered muffin cup.
9. Repeat procedure 2 more times, making 4 more phyllo cups (6 total).
10. Bake phyllo cups until golden and crisp, about 10 minutes.
11. Immediately lift phyllo cups from pan, twisting carefully to loosen; place on rack.
12. Cool completely.
13. (Can be made 2 days ahead.
14. Store airtight at room temperature.)
15. Whisk egg yolks, 1/4 cup sugar, butter, 1/4 cup water, and espresso powder in large metal bowl to blend.
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.
17. Add chocolate and whisk until melted and smooth.
18. Turn off heat; leave bowl over water.
19. Using electric mixer, beat egg whites in another large bowl to soft peaks.
20. Gradually add remaining 1/4 cup sugar, beating until stiff and glossy.
21. Remove chocolate from over water.
22. Fold 1/3 of beaten whites into warm chocolate mixture to lighten.
23. Fold in remaining whites.
24. Cover and chill until set, at least 3 hours or overnight.
25. Fill phyllo cups with mousse (reserve remaining mousse for another use).
26. Top with raspberries and diced pears and serve.

fresh phyllo pastry, unsalted butter, sugar, hazelnuts, eggs, sugar, unsalted butter, water, espresso powder, bittersweet, raspberries

Taken from www.epicurious.com/recipes/food/views/phyllo-cups-with-chocolate-mousse-and-fresh-fruit-107104 (may not work)