Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored.
Heat 1 cup whipping cream and vanilla extract in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens.Stir in chocolate until melted.
Cover and refrigerate about 2 hours.Add almonds until serving.