Stir the flour, sugar, cocoa and almonds into a bowl.
Add butter and rub with your hands
Make a well in the Center and pour in the egg, mixing until dough comes together
Dust with flour and wrap in plastic wrap. Chill for 30 minutes
For Mousse, Bring 310 ml of cream to a boil over medium heat. Pour chocolate and stir until its smooth. Then transfer into a small bowl and and chill until cool for 30 minutes.
Whip the cream until thick. Fold into the cooled chocolate mixture.
Preheat the oven to 180 degrees and line two large baking sheets. Roll cut out dough to 5 mm and use 2 inch cookie cutter to cut 24 disks.
Bake for 8-10 minutes. Rotate the baking sheets halfway through for even baking.
Let cookies cool for 2-3 minutes and transfer to wire rack and cool completely.
Spoon the mousse into a pastry piping bag. Place a cookie on a plate and pipe a spiral of mousse on top. Cover with another cookie and dust lightly with icing sugar. Top with a slice of strawberry and serve.
