Heat almonds and sugar in a pan or cooking pot while constantly stirring. Proceed until the sugar is completely dissolved and turned golden brown.
Spread the mixture onto a baking tray that is lined with parchment paper and let it cool down. If it’s completely solid and cold, you can use a food processor or a rolling pin to crush them into little crumbs.
Melt the chocolate in a bowl over boiling water. Remove from heat and fold in creme fraiche, liqueur and a few sppons of the roasted almonds (Don’t worry! You will need the rest of the roasted almonds for decoration)
Fill the chocolate mixture into a bowl or a plate and put it into the fridge for 30 minutes.
If the mixture’s consistency is shapebale, you can roll little balls (they should be a bit smaller then ping-pong ball). Then roll them in the roasted almonds.