1. Remove wrappers from chocolate pieces. Place 42 chocolates in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute;stir. Microwave at MEDIUM 15 seconds at a time, stirring after each heating, until chocolates are melted when stirred.
2. Beat whipping cream in small bowl until stiff; gradually stir into cooled chocolate, stirring until well blended. Fill crusts. Refrigerate about 2 to 3 hours. Garnish with chopped almonds and remaining chocolate pieces. 6 servings.
*To toast almonds: Heat oven to 350°F. Place almonds in thin layer in shallow baking pan. Bake 5 minutes or until almonds are light golden brown, stirring occasionally. Cool completely.