Break up the chocolate, and add to a bowl with 50 ml of the cream. 

Melt in the microwave in 20 second bursts until its a completely smooth, melted ganache 

Whip the rest of the cream to firm peaks, while the ganache cools down. 

When completely cool fold the whipped cream and ganache together. Don't panic if it starts to look sloppy, it will firm up nicely in the fridge as long as your cream was firm and ganache cool. Let it set for at least three hours. 

When ready to serve, spread out the brandy baskets, and scoop a tablespoon of mousse into each one. 

Remove the stalks from the strawberries, quarter them and top each basket it a couple of slices. Sprinkle generously with the sweet dukkah (optional) and serve.