Chocolate Raspberry Truffles

• ½        cup evaporated milk
• ¼        cup sugar
• 1          11 ½ ounce package milk chocolate chips
• ¼        cup seedless raspberry preserves
• ½        tablespoon instant coffee granules
• ¾        cup finely chopped almonds, toasted

1.  In a large heavy saucepan, combine milk and sugar.  Bring to a rolling boil over medium heat; boil and stir for 3 minutes.  Remove from the heat; stir in chocolate chips, preserves and coffee until mixture is smooth.  Chill until firm.  Cover and store in the refrigerator.

2. Roll into 1-inch balls; roll into almonds.  Place on waxed paper-lined baking sheets.  Chill until firm.  Cover and store in the refrigerator.