Ingredients

• 3/4 cup - finely chopped toasted almonds (optional)
• 1/2 cup - evaporated milk
• 1/4 cup - sugar
• 1 (11.5 ounce) package - milk chocolate chips
• 1/4 cup - seedless raspberry preserve
• 1/2 tsp - instant coffee granules

How to Make Raspberry Truffle

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