Bring cream to a boil over medium heat in a small saucepan. Remove from heat, and add chocolate. Let stand 5 minutes. Stir until mixture is smooth. Stir in liqueur. Transfer to a bowl, cover, and refrigerate 2 hours or until mixture is chilled.
Meanwhile, preheat oven to 350°. Place almonds in a single layer in a shallow pan. Bake, stirring occasionally, 6 to 8 minutes or until lightly toasted and fragrant. Transfer to a plate; cool. Finely chop, and set aside.
Drop chilled chocolate mixture by rounded teaspoonfuls onto a wax paper-lined tray. Refrigerate 30 minutes. Remove from refrigerator and, working quickly, use your hands to shape chocolate into balls. Return to tray, and refrigerate 30 minutes.
Roll each ball in reserved almonds to coat. Place truffles on tray, and refrigerate at least 30 minutes or up to 3 days. Serve at room temperature.