Crumble the biscuits very finely in a blitz chopper. Melt the chocolate in a water bath.
Cream butter with powdered sugar, cocoa powder and chocolate. Add liqueur, almonds and biscuit crumbs and mix until smooth. Cover and refrigerate for about 30 minutes.
Form small balls from the mixture and roll in colored sugar pearls.
Store the finished chocolate balls in a cool place.
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