Combine cream, sugar and liqueur in a large saucepan. Bring to a boil for 1 minute, stirring to dissolve sugar. Remove heat
Add both chocolates, stir until completely melted and smooth. Let stand 10 min or until warm to touch. Pour in to a shallow baking dish 9x9x2”. Cover and refrigerate until completely chilled.
Scoop out balls about 1” in diameter with a melon baler. Roll quickly between palms to form smooth balls. If mixture begins to melt, refrigerate 5-10 minutes in refrigerate.
To Coat: Sift coco powder and confectioners sugar onto wax paper. Place Ground almonds on another sheet of wax paper. Roll truffles in cocoa mixture and almonds to coat. Alternating to get 2 different truffles – with and without nuts.
Wrap in individual candy wrappers or store in a container in refrigerator for up to 3 weeks.