In small saucepan, melt chocolate in 2 1/2 tablespoons heavy cream over low heat.
Add the 2 tablespoons sugar and creme de cacao. Stir until sugar has dissolved.
Remove from heat; cool slightly.
In chilled bowl, with chilled beaters, beat 1/4 cup heavy cream, 2 teaspoons sugar and 1 teaspoon creme de menthe until stiff; set aside.
Into each of 2 parfait glasses, spoon 1/3 cup of ice cream. Top each with half of chocolate sauce. Sprinkle each with 1/4 of the almonds. Top each with 1/3 cup ice cream. Drizzle the 1 tablespoon creme de menthe over ice cream. Top with an equal amount of whipped cream. Sprinkle with remaining almonds.