Placce chocolate and liquer in a large shallow bowl .In a saucepan ,carrefully bring 2 cups of the cream just to boil ; pour over chocolate , whisking until smooth .Refrigerate for 1 hour or until slightly thickened .Using electric mixer , beat until fluffy .

In a bowl ,whip the rest of the cream .

Sprinkle the one third of the cookie crumbs over the bottom of 8 cup trifle bowl ; sread half of each mousse whipped cream . Repeat crumb and mousse layers once .Sprinkle with almond .

Refrigerate for at least 4 hours