Melt chocolate chips in a microwave or on the stovetop over very low heat, stirring constantly until smooth. Put melted chocolate, tofu, sugar, milk, vanilla, cinnamon, and cayenne into a blender and mix until very smooth. Transfer to a bowl and refrigerate until set, an hour or more.
When mousse is set, preheat oven to 375°F/190°C. Place 1 sheet of thawed phyllo pastry on a work surface; keep remaining sheets covered with a damp kitchen towel to keep them moist. Brush a little oil over the surface of the sheet and cover with another sheet of phyllo. Repeat so you have 3 layers.
With a sharp knife, cut layered sheet into quarters, then slice each quarter in half, for 8 pieces in all. Tuck each into a medium-sized muffin cup lightly coated with cooking spray.
Bake phyllo until crisp and golden, about 10 minutes. Let cool, then spoon mousse into cups and top with raspberries.
Per serving: 286 calories, 2 g protein, 18 g total fat, 7 g saturated fat, 0 mg cholesterol, 33 g carbohydrates, 1 g fibre.