For the sweet phyllo crisps: Preheat the oven to 325 degrees F. Line a baking sheet with parchment. Set aside.
In a small bowl, toss together the almonds, granulated sugar and orange zest. Add the almond extract and stir together until the mixture is barely damp.
Cut the piece of phyllo in half lengthwise, then cut each of the 2 strips in half crosswise so you have a total of 4 pieces. Brush a piece of phyllo with the butter and sprinkle with the almond filling. Fold the piece of phyllo into thirds using a business letter fold, brushing each fold with butter and sprinkling with additional filling as you go. Then fold one corner over into a triangle and continue folding down the length, buttering and sprinkling as you go until it is folded into a triangular shape, similar to a paper football. Repeat with the rest of the cut phyllo pieces and filling.
Brush the outside of each triangle with butter and sprinkle with turbinado sugar.
Transfer the triangles to the prepared baking sheet and bake until crisp and golden brown, 15 to 20 minutes.
For the chocolate mousse: Reserve a medium heat-safe bowl for the chocolate. Fill a second bowl that's slightly larger than the chocolate bowl with ice and set aside.
Combine the chocolate and espresso powder in the reserved bowl. Pour over the hot water. Allow to sit a few minutes to melt the chocolate, then whisk until the chocolate is completely combined with the liquid. Sit the bowl of chocolate in the bowl with the ice bath and continue whisking the mixture until the mixture lightens and thickens, about 5 minutes. Use a hand mixer if needed.
Divide the mixture among 4 serving dishes. The mixture may look as if it's still jiggly even when it's set. Don't worry! Refrigerate at least 2 hours and up to overnight. Serve each dish of mousse topped with a crisp.
Yield:1 large (36-by-36-inch) sheet phyllo dough
In a large bowl, whisk together the flour and salt. In a liquid measuring cup, whisk together the water, oil and egg. Pour the wet ingredients into the dry and using a wooden spoon or a Danish whisk, stir the mixture until a shaggy dough comes together.
Transfer the dough to a work surface and knead until the dough is a bit smoother. Then "slap" the dough and turn it over and knead it until smooth; this could take between 5 to 10 minutes. You can also mix the dough in a stand mixer with the dough hook attachment. This takes about 10 minutes. Cover the dough in plastic wrap and allow to rest a room temperature for 2 hours.
Cover a table (at least 36 inches square) with a clean tablecloth. Sprinkle the cloth all over with flour. Gently press the dough into a rough 12-by-12-inch square and then gently pull the dough into a large square, about 36 inches. Use a pair of clean kitchen scissors to cut the thicker edges off the perimeter and discard them. Allow the dough to rest to dry out just a bit, about 5 minutes.