Cranberry Coulis:
Bring cranberries, water, sugar, lemon rind and juice to a boil in a medium sized saucepan; cook, uncovered for 15 minutes or until cranberries pop and mixture is thick. Break apart cranberries with wooden spoon, if necessary. Strain mixture through sieve into small bowl. Place piece of plastic wrap directly on surface. Cool to room temperature.
Mousse:
Sprinkle gelatin over the water in small measuring cup. Let stand until softened, about 5 minutes. Stir to dissolve gelatin. If necessary, microwave on high 5 to 10 seconds to dissolve completely.
Beat heavy cream in large bowl on medium-high speeds until foamy. Gradually add sugar and beat until soft mounds form. Add cooled gelatin mixture and continue to beat until stiff peaks form.
Place chocolate in microwave-safe bowl. Microwave on high 1 minute. Stir. Microwave 30 seconds. Stir until smooth. Cool slightly.
Stir about 1 cup whipped cream into cooled chocolate. Gently fold lightened chocolate mixture into whipped cream. Gently fold in cranberry coulis. Cover mousse with plastic wrap. Refrigerate at least 4 hours or overnight.
Pastry:
Heat oven to 425 degrees. Lightly coat baking sheet with nonstick cooking spray.
Gently unfold pastry on lightly floured work surface. Cut along folds into 3 strips. Cut each strip into 4 equal rectangles. Place rectangles on prepared sheet, 2 inches apart.
Bake for about 12 minutes, until golden brown and puffed. Remove to rack; let cool.
Split each rectangle horizontally into top and bottom layer for 24 pieces. Set aside 8 tops.
Spoon mousse into large pastry bag fitted with large star tip. Pipe filling decoratively over 8 bottoms. Place another piece of pastry on top of cream. Pipe another layer of mousse. Place reserved tops on cream. Refrigerate until serving.
To serve, dust with 10x sugar. Garnish with sugared cranberries, if desired.
*Sugared quartered cranberries:
Cut cranberries into quarters; pat dry with paper toweling. Dip in reconstituted egg white, allowing excess to drip off. Roll in sugar. Place on small plate. Freeze until hard.
