Phyllo Cups
3-6 sheets fresh or frozen phyllo pastry, thawed
3 tablespoons melted butter
sugar
White Chocolate Mousse
4 ounces finely chopped good quality white chocolate
1/4 cup + 2 tablespoons heavy whipping cream
1 1/2 tablespoons light corn syrup
2 egg yolks
3/4 cup heavy whipping cream

Phyllo Cups
Heat oven to 400°F. Grease 12 muffin cups. Cut phyllo sheets into 2 1/2 inch squares. Cover with damp dish towel. Place 1 square on work surface and brush with melted butter on both sides. Sprinkle with pinch of sugar. Place second square over first at an angle, brush with butter and sprinkle with sugar. Place third square over second at an angle and brush with butter. Press the layered sheets into muffin cup. Bake 4-6 minutes till golden. Cool 10 minutes in pan and carefully remove to rack to cool completely.
White Chocolate Mousse
Melt chocolate. In small heavy saucepan over medium-low heat, whisk together cream, corn syrup and yolks. Cook, whisking constantly, 5-6 minutes till mixture is thick, coats the back of spoon and reaches 160°F. Do not overcook. Strain yolk mixture into chocolate. Immediately whisk briskly, making chocolate shiny and satin-smooth. Cool to 80-85°F. Beat remaining cream on medium-high speed till soft peaks form. Fold cooled chocolate mixture into whipped cream. Cover and refrigerate up to 8 hours. Drop dollops into phyllo cups and drizzle with raspberry sauce or sprinkle with grated chocolate.