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1.
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Place one phyllo sheet down on a parchment lined sheet pan (18x13). Brush with melted butter, sprinkle a small amount of powdered sugar to just coat the phyllo. Place another sheet down on of top of the first piece, brush with butter, sprinkle with powdered sugar. Repeat for 4 layers of phyllo.
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2.
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With a pizza cutter, score the phyllo into 24 pieces. Cover with a sheet of parchment paper then seat another sheet pan on top of the paper. Bake in a 325°F oven for 6-8 minutes or until golden. Allow to cool
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3.
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Separate the eggs. In a mixing bowl, add the egg yolks and 1/2 cup of sugar and whip until doubled in volume. Set aside. In a separate mixing bowl, add the egg whites and 1/2 cup of sugar and whip to stiff peaks. Set aside. In yet another mixing bowl, beat the whipping cream and vanilla extract to stiff peaks. Set aside.
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4.
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In a large mixing bowl, add the chocolate chunks and the melted butter. Stir over a pan of barely simmering water until the chocolate is melted. Allow to cool slightly. Gently fold in the egg yolk mixture and stir until incorporated. Gently fold in the egg whites and stir until just combined. Add 1/2 of the whipped cream and gently fold in until incorporated.
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5.
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Pour the mousse out onto a lined 12x9 brownie pan with sides (jelly roll pan). Place in the refrigerator to set up for at least 1 hour. When set, with a warm knife, cut the mouse into 16 pieces.
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6.
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Assemble the mousse by laying one of the phyllo pieces on a dessert plate, carefully with an offset spatula, remove a square of mousse and place it on top of the phyllo. Place another phyllo piece on top of the mousse and another mousse on top of the phyllo, and top with the final phyllo piece. Dust with powdered sugar, garnish with a rosette of whipped cream and a strawberry. Serve.
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Cooking Tip: Placing the mousse in the freezer for about a half hour will help in extricating the pieces nicely.
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This recipe is provided courtesy of:
Your radio home for food, fun and friends.
Reprinted with permission.
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