3 cups ricotta cheese 1 cup confectioners’ sugar 4-1/2 teaspoons half-and-half cream 3/4 teaspoon vanilla extract 3 cups dry red wine 12 sheets phyllo dough 1/4 cup butter, melted 1 bar (3-1/2 ounces) orange-flavored dark chocolate candy bar, grated
In a large bowl, combine the ricotta cheese, confectioners’ sugar, cream and vanilla; cover and chill until serving.
Place wine in a large saucepan. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Set aside to cool.
Place one sheet of phyllo dough on a baking sheet; brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. Repeat layers nine times. Cut stack in half lengthwise, then cut widthwise, forming four rectangles.
Repeat with remaining phyllo on another baking sheet. Bake at 375° for 8-12 minutes or until golden brown. Cool on pans on wire racks. Crumble baked phyllo sheets into 1/2-in. pieces.
To serve, layer 1/2 cup crumbled phyllo, scant 1 tablespoon reduced wine, 2 teaspoons grated chocolate and 2/3-cup ricotta mixture in each of six martini glasses. Sprinkle with remaining chocolate and phyllo.
To Make Ahead: Ricotta mixture and crumbled phyllo can be prepared a day in advance. Cover and refrigerate ricotta mixture. Store phyllo in an airtight container.