1 (17 oz.) pkg. refrigerator sugar cookie dough
5 (1 oz.) squares semi-sweet chocolate
2 tbsp. butter
2 lg. eggs, separated
1/2 tsp. almond extract
1 c. heavy cream
12 fresh, ripe strawberries, preferably, unhulled

Heat oven to 350 degrees. Cut refrigerator cookie dough into 1/4" thick slices; line 12" pizza pan with slices to cover completely, overlapping as necessary and forming scalloped edge. Bake 10 minutes until golden and slightly puffed. Set aside to cool.

Meanwhile, grate 2 squares chocolate; set aside. In 1 quart saucepan over very low heat, melt remaining 3 squares chocolate and butter, stirring frequently until blended and smooth. Remove from heat; stir in egg yolks and almond extract until thoroughly mixed; set aside.

In large bowl with electric mixer at high speed, beat egg whites until stiff peaks form.

In second bowl with electric mixer at high speed, and using clean beaters, beat cream until stiff. Set aside 1/2 cup whipped cream for garnish; fold remainder, along with chocolate mixture, into egg whites just until no traces of white appear. Spread mousse evenly over cookie crust, leaving 1/2" margin all around.

To serve: decorate edge of pizza with spoonfuls of reserved whipped cream; sprinkle grated chocolate evenly over mousse and cream. Cut each strawberry into 3 or 4 slices, leaving attached at stem end; arrange in whipped cream, fanning out slightly. Yield: 12 servings.