1In top of double boiler, melt chocolate over hot, but not boiling, water. In a small saucepan, soften gelatin in liqueur. Over low heat, dissolve gelatin completely, stirring constantly. When chocolate has melted, gradually whisk in egg yolks. Next, whisk in gelatin. In separate bowl, whip egg whites until soft peaks form. Add sugar and continue beating until peaks stiffen. Fold into chocolate mixture, then beat heavy cream and fold in chocolate mixture and almonds. Spoon mousse into dessert glasses. Refrigerate before serving.