In a bowl combine well ricotta cheese, sugar, liqueur, heavy cream, and chocolate. Fill 12 small ramekins half full.
In a very saucepan combine chocolate pieces and light cream. Stir over low heat until blended satin smooth. Mixture should be fairly thick, but keep it from boiling. Beat egg yolks and a dash of salt until thick. Gradually stir the chocolate mixture into the eggs. Spoon on tof of the ricotta mixture.
Chill at least 4 hours. Garnish with toasted almonds.